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 it's popularity has grown coffee has eclipsed any vino. Hot chocolate is also making it's 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 and that is what gives it the dry crunchy quality that is needed to hold up to dunking. What a treat this delicious cookie is as you dunk and bite your way through the morning meal.
If you want to observe the Italian tradition then serve biscotti as a dessert with a white/rose type of 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 so nice 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 or 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.
📋 Recipe
Vanilla Almond Biscotti
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ cup slivered almonds
- ¼ teaspoon sea salt
- 3 white chia seed eggs or 3 egg substitutes of your choice, directions for chia eggs is below
- ⅓ 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 ¾" 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 ¾" 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.
Julia
Ginny, absolutely loved this! Made a few tweaks, as I literally never follow a recipe 100%, but this was so yummy I will actually make it again! Thank you!
Ginny McMeans
A Big ❤️ to you Julia! Thanks for letting me know. I think tweaking a recipe with good results makes you a good cook!
Natalie
Thank you for the nice recipe. It came together very well and was great to dunk in my coffee.
Dorri Goldman
Can I use real eggs? If so, how many?
Ginny McMeans
Yes Dorri and use three.