Maple Almond Biscotti
These Maple Almond Biscotti are wonderfully crunchy and subtly sweet, making them the perfect companion for a cozy cup of tea or coffee. I love how the maple syrup adds a gentle warmth that just feels like a hug in cookie form.
I’ve always loved a good biscotti, especially when the weather starts to cool down.
There’s something magical about dipping them into a warm drink and savoring that crunch.
This recipe is one I’ve tweaked over time, inspired by my love for maple syrup and almonds.
Every bite reminds me of cozy afternoons spent chatting with friends over tea, and I hope it brings a little joy to your kitchen too!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using almond flour here for its nutty flavor and texture. If you’re allergic or just don’t have it, you can use all-purpose flour instead, but the taste will be a bit different. The maple syrup is the star of the show, so go for the real deal if you can. It adds that lovely sweetness and a hint of caramel flavor that’s just divine.
Tips & Notes
- •I keep mine in a glass jar - they stay fresh for days and look so pretty on the counter!
- •If you want a little extra sweetness, feel free to dip the ends in some melted dark chocolate once they’re cooled.
Recipe Variations
- •Sometimes I'll throw in some dried cranberries or cherries for a fruity twist.
- •You can also add a sprinkle of cinnamon or nutmeg for an extra layer of flavor.
Storage & Freezing
Store these biscotti in an airtight container at room temperature, and they’ll stay crunchy and delicious for about a week. If you want to keep them longer, you can freeze them in a sealed bag, and they’ll be there waiting for you whenever you need a little treat!
Frequently Asked Questions
Can I use other nuts?
Absolutely! Feel free to swap in your favorite nuts, like walnuts or pecans. Just chop them up and mix them in.
How long will they last?
These biscotti can last a week in an airtight container at room temperature, but I doubt they’ll last that long!
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These Maple Almond Biscotti are wonderfully crunchy and subtly sweet, making them the perfect companion for a cozy cup of tea or coffee. I love how the maple syrup adds a gentle warmth that just feels like a hug in cookie form.
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the almond flour, all-purpose flour, baking powder, baking soda, and salt.
- 3
In a separate bowl, mix the maple syrup, almond almond milk, melted coconut oil, and vanilla extract until well combined.
- 4
Pour the wet ingredients into the dry ingredients and stir until everything is just combined. Don’t overmix!
- 5
Fold in the sliced almonds gently.
- 6
Transfer the dough onto your prepared baking sheet and shape it into a log about 12 inches long and 3 inches wide.
- 7
Bake for 25-30 minutes until golden brown and firm to the touch.
- 8
Let the log cool for about 15 minutes, then slice it diagonally into 1-inch thick pieces.
- 9
Arrange the slices cut-side down on the baking sheet and bake for an additional 10-15 minutes until crisp.
- 10
Allow the biscotti to cool completely on a wire rack before enjoying!
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