Vanilla Almond Biscotti {Starbucks Copycat}

Ginny McMeans

Published:

May 8, 2016

Last Modified:

May 8, 2024

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Vanilla Almond Biscotti {Starbucks Copycat} is a real treat. They are much easier than you think, and besides coffee, they are great to dunk in hot chocolate.

Vanilla Almond Biscotti {Starbucks Copycat} is a real treat. Much easier than you think and besides coffee they are great to dunk in hot chocolate.

Biscotti is a dunking cookie. Originally, it was used with wine, but as its popularity has grown, coffee has eclipsed any vino. Hot chocolate is also making its way as a favorite dunking beverage.

Leave it to Starbucks to package up Vanilla Almond Biscotti so that people can enjoy it with quality coffee. My photo is actually displayed with deep, rich hot chocolate because I am just that kind of girl. Don’t get me wrong. Dark roast coffee is never far away.

Biscotti is twice baked, which gives it the dry, crunchy quality needed to withstand dunking. What a treat this delicious cookie is as you dunk and bite your way through the morning meal.

If you want to observe Italian tradition, serve biscotti as a dessert with a white or rose wine. Pretend you are in England and dunk in hot tea. It’s a tremendously versatile cookie.

This is truly a basic almond biscotti recipe that can be tweaked in numerous ways. I just threw that in there in case you’d like to experiment with more dunking flavors before I get to it. Chocolate is always a favorite.

Also, chia seed meal is a great egg substitute in baking. It gels up nicely and has lots of volume. White chia seeds are used for these biscottis so that the look would stay truer to Starbucks. I haven’t used aquafaba in this recipe yet, but I bet it works well too.

The dough is formed into a couple of oblong shapes so it can come out with many different looks. They can be a little bumpier, shorter, or longer. I have made them many times and have the shaping down pretty good. The final product will taste delicious, look pretty, and make you proud.

Vanilla Almond Biscotti

Ginny McMeans

4.9100 from 20 votes

Vanilla Almond Biscotti {Starbucks Copycat} is a real treat.

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Prep Time 10

Cook Time 40

Total Time 50

Servings Cookies

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 cup slivered almonds
1/4 teaspoon sea salt
3 white chia seed eggs or 3 egg substitutes of your choice, directions for chia eggs is below
1/3 cup extra virgin olive oil
1 teaspoon almond extract
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Mix flour, sugar, baking powder, almonds and salt in a large bowl.
Prepare the three ‘eggs’ and mix with both extracts. Beat, by hand, for about 15 seconds.
Add the oil and ‘egg mix’ to the dry mixture and mix until just combined. It will be a bit sticky.
Flour your hands and divide the dough in the bowl.
Pick up one half and shape into a long roll that is about 8″ x 3″ thick. Lay on the parchment paper.
Do the same with the other half and lay it next to the other roll with about 3″ apart.
Flatten the rolls until they are about 3/4″ thick.
Bake for 10 minutes, flip the pan and bake 10 to 15 minutes more until light golden brown.
Remove to a cooling rack and let them set about 10 minutes.
Place on a cutting board and cut across the log about 3/4″ slices.
Place back on the parchment paper, cut sides down, and bake another 15 to 18 minutes until golden.
Remove from oven and let cool. You can even leave them overnight.
Pack in an airtight container.

Notes

A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar – in the freezer. When I need a Tablespoon or so it is all ready to go. One chia egg is 1 tablespoon chia seed meal and 3 tablespoons water. These will absolutely freeze but they keep at least 30 days in an airtight container. If you do freeze some – use a freezer bag and they will still be great for about 4 months.

Nutrition

Serving:1Cookie, Calories:91kcal, Carbohydrates:17g, Protein:1g, Fat:1g, Sodium:25mg, Potassium:66mg, Fiber:1g, Sugar:8g, Calcium:31mg, Iron:0.7mg

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35 responses to “Vanilla Almond Biscotti {Starbucks Copycat}”

4.91 from 20 votes (6 ratings without comment)