Vegan Cranberry Almond Biscotti
4.81 from 21 votes

Vegan cranberry almond biscotti is the perfect edible gift to share with friends during the holiday season—or to enjoy on your own with a cup of coffee!

A clear glass holds several vegan cranberry almond biscotti.

There is so much to love about a good biscotti recipe. That super crispy exterior, combined with a slightly tender center. The nutty, toasted aroma. The assurance that your cookie is sturdy enough to be packed and shipped to friends.

Or dunked into a cup of coffee.

Biscotti have always been one of my favorite holiday treats. And these vegan cranberry almond biscotti are my favorites. I make them each December. I’m always delighted by the scent of almond as they bake and the tiny, chewy pockets of dried cranberry.

Taking the intimidation factor out of biscotti

On first inspection, biscotti seem to me like a lot of work. Two baking times, baking just long enough the first time to make them sliceable: the process requires a little patience.

But when you break a biscotti recipe into its steps, it’s really not so difficult. And these vegan cranberry almond biscotti are one of the easier recipes I’ve tried.

Making biscotti also has its advantages. Unlike other holiday cookies, biscotti don’t need any rolling, shaping, sprinkling, or piping.

The toughest step is to slice the biscotti before they bake for a second time. And a good serrated knife makes easy work of this (you can find some additional good tips in this post).

In addition, biscotti keep well. They hold their texture and crunch better than more delicate cookies, which can become too soft or too hard after only a day of storage.

As a result, they’re ideal for sharing with friends as a holiday gift. I’ve boxed, wrapped, and shipped these cranberry almond biscotti many times. They always seem to be a welcome gift.

Cranberry almond biscotti cookies are laid out neatly on a white surface.

Vegan cranberry almond biscotti ingredients

Unbleached, all-purpose flour

Unbleached, all-purpose is my go-to for baking. In this recipe, it contributes to a crispy, light, tender biscotti.

If you’re allergic or sensitive, you can try a gluten-free, all-purpose flour instead. My favorite is King Arthur’s Measure for Measure flour.

Dried cranberries

For me, any treat with cranberries screams “Christmas!”

I love how the cranberries pair with almonds in this recipe. Any dried cranberry is fine (some are more robustly sweetened, others less so—I like them pretty sweet).

If you don’t like, or don’t have dried cranberries, you could use:

Sliced or slivered almonds

These vegan cranberry almond biscotti become almond-y in two ways. The first is with the addition of sliced or slivered almonds. They add texture and some nutty flavor to the recipe.

As with the cranberries, you can modify this to use a different type of nut! For biscotti, I like:

For all of the above, I recommend an unsalted variety. It works best for this sweet recipe!

Almond extract

Almond extract is the other ingredient that gives the cranberry almond biscotti their distinctive flavor.

The extract may not be something that you have in your pantry already. And in a pinch, you can replace it with additional vanilla extract.

But almond extract is a great baking ingredient to have at home. It adds so much flavor to cakes and cookies. I love it in my Nantucket cranberry pie and my favorite vanilla sugar cookies. I’ve added it to a lot of bundt cakes, too.


There are many ways to replace eggs in vegan baking, cookies included. I often use flax egg in cake. including my favorite carrot cake and my vegan, gluten-free gingerbread cake).

However, I think I slightly prefer aquafaba as an egg replacer in cookie recipes. That’s my choice for these biscotti, though a flax egg is just fine if you don’t have (or don’t want to open) a can of chickpeas.

Orange juice & zest

Finally, I couldn’t resist adding of orange flavor to the biscotti, since it plays so nicely with both cranberries and almonds.

The citrus zest and juice really do make the cookies more flavorful, and I’m happy I went with it! A last minute addition that paid off.

 A small pile of vegan biscotti cookies, studded with cranberries.
A clear glass holds several vegan cranberry almond biscotti.
4.81 from 21 votes

Vegan Cranberry Almond Biscotti

Author – Gena Hamshaw
Prep Time: 35 minutes
Cook Time: 45 minutes
Total Time: 1 hour 20 minutes
Yields: 24 biscotti


  • 2 cups (240 g) unbleached, all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Zest and juice of 1 orange
  • 3/4 cup (144 g) cane sugar
  • 1/2 cup (112 g, or 8 tablespoons) vegan butter
  • 3 tablespoons (45 mL) lightly beaten aquafaba or 1 flax egg*
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 cup (60 g) roughly chopped, dried cranberries
  • 1/2 cup (60 g) chopped, slivered, or sliced almonds


  • Sift together the flour, baking powder, and salt.
  • In an electric mixer fitted with the paddle attachment, beat together the orange zest, sugar, and buttery spread on medium speed, until the mixture is light and fluffy. Add the aquafaba or flax egg and the two extracts; beat for one more minute.
  • Turn the speed of the mixer to low, then add half of the flour mixture. When the flour is fully incorporated, add the orange juice to the mixer and beat until it’s incorporated. Add the rest of the flour mixture, the cranberries, and the almonds. Beat until until the dough is evenly mixed and forming large clumps. Cover and refrigerate the dough for at least 30 minutes (and up to 2 hours).
  • Preheat the oven to 325F and line a baking sheet with parchment. Divide the dough into two evenly sized pieces and shape each of them into a log that’s about 8 inches long, 1 inch high, and 3 inches wide, spacing the logs a few inches apart on your baking sheet.
  • Bake the logs for 30-35 minutes, or until golden and firm to the touch. Raise the oven heat to 350F. Remove the logs from the oven and allow them to cool for 15 minutes. Use a serrated knife to cut the logs into slices that are about 1/2-3/4 inch thick.
  • Arrange the slices on your cookie sheet cut side up, then transfer them back to the oven. Bake for 11-13 minutes, or until the biscotti are golden brown. Transfer them to a cooling rack and cool completely before serving.


*To create a flax egg, whisk together 1 tablespoon ground flax meal and 3 tablespoons warm water and allow the mixture to thicken before using.

Serving (and storing) vegan cranberry almond biscotti

I think a cup of coffee is as ideal for biscotti as milk is to chocolate chip or sugar cookies. But of course the biscotti are perfectly tasty on their own.

One thing I love about biscotti is that they’re light and not overly sweet. This makes them a pretty reasonable snack or afternoon treat.

To store the cookies, keep them in an airtight container at room temperature. No need to pop them in the fridge.

They last a little longer than other types of cookies this way, so you can also consider them for holiday gifts. I usually get them in the mail them as soon as they’ve cooled completely. So long as I ship them someplace that’s a few days away, they can handle the journey.

A clear glass of black coffee, with a piece of biscotti dunked inside.

I hope you’ll enjoy these cookies, friends. ‘Tis the season for something crispy, sweet, and worthy of sharing.


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Categories: Recipes, Cookies, Snacks
Method: Oven
Dietary Preferences: Soy Free, Vegan
Recipe Features: Holidays

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4.81 from 21 votes (6 ratings without comment)

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Recipe Rating

  1. 5 stars
    I love biscotti. First time I used aquafaba.
    This biscotti was delicious! I’m glad I came upon this recipe. I couldn’t stop eating them.

  2. 5 stars
    This is the easiest biscotti recipe I’ve ever tried. I’ve made it exactly as is numerous times and, although I have tried other fruit and nuts, I think this is the best combo. It always turns out great. Thanks for sharing such a super recipe!

  3. Sensational! They were exactly as expected. My two kids loved them as well. Thank you Gena!

  4. 5 stars
    Wow…these are super! They burst with flavor, are not as hard as others I’ve tried, and the recipe was ever so simple to follow. I’m also one who does not own a large mixer, but a hand held worked just fine…though I did get my hands in there at the end to really incorporate the nuts and berries. Otherwise, followed the recipe just as it is, though can’t wait to try other flavors and nuts.

  5. 5 stars
    My elder son loves to make biscottis to have with her morning coffee. She is going to try your recipe on the weekend. Thanks for sharing. Heather

  6. Hi Gena, These look delicious! Is it possible to use coconut oil instead of vegan butter? Thanks!

  7. 5 stars
    I’ve made this recipe numerous times and is always a winner! I have used chocolate chips and flaked almonds and replaced orange juice with 8 tbs aquafaba instead. Worked really well, when I didn’t want an orange flavour. Stunning flavours! Thanks for a solid recipe that works well. Nothing like fresh biscotti

  8. The recipe looks good. I am gonna give it a try. Thanks, dear for the nice share.

  9. Thanks for sharing. I love this amazing biscotti recipe. It would be a great breakfast with this amazing biscotti and a hot cup of coffee.

  10. 5 stars
    My daughter loves to make biscottis to have with her morning coffee. She is going to try your recipe on the weekend. Thanks for sharing. Heather

  11. 5 stars
    Thanks for this amazing biscotti recipe. Though it’s not traditional, I added in some toasted pine nuts and it tasted great. More crunch!

  12. 5 stars
    Thanks so much for this vegan biscotti recipe. This is the best vegan biscotti recipe I have tried so far. I have made this several times. Everyone loves them

  13. At first, I would like to thanks for sharing these ingredients of vegan cranberry biscotti. Really These are delicious and amazing. I tried at my home last 2 months ago but your recipe is better than from mine.

  14. 5 stars
    Perfect recipe for the holidays. My vegan friends will love it when they visit. I’m into healthy foods but haven’t gone so far as to go vegan. Still, these would be yummy no matter your preferred diet. Thanks!

  15. 5 stars
    My bestie was in town this weekend and she’s recently become vegan. I wanted to surprise her with a sweet treat to have with our coffee, and she LOVED them!!! As did I 🙂

    Thanks for the great recipe! Looking forward to checking out the rest of yours.


  16. These look sooo delicious, Gena! I love the combo of cranberries and oranges! Yummy!! Can’t wait to try them! 🙂

  17. Orange, cranberry and almond sounds like such an amazing combo. Never tried making biscotti before though – wish me luck!!

  18. These look delicious! I’m not a vegan but I’ve always wanted to try to become one. I am afraid that the lifestyle change will be too much for me to handle. I have never cooked vegan food before, can anyone tell me if vegan food or ingredients is more expensive than regular non-vegan food or ingredients?

  19. 5 stars
    These look lovely, I adore anything with cranberry in it! I bet in a festive tin, they would make a spectacular hostess gift! Going to try these over the weekend, my family loves anything cranberry or biscotti-related. 🙂

  20. I don’t actually have an electric mixer in my home, do you think I could do this by hand? Or is that asking for trouble 🙂

    • Hey Morgan! Do you have a handheld mixer? I think you can do it by hand, and the results will probably taste yummy, but the texture may not be as consistent as the mixer version. If you try it, let me know!

  21. Great recipe and pictures are very appetizing – don’t have time to read, and already hungry!Tonight always try to cook:)

  22. 5 stars
    Thanks for sharing this recipe.
    Is there any other way to extend the storage time?

  23. What’s the name of that thing you have them resting on? A crisper? Toaster? My mom had one of those I’d live to get one. Please answer if you can thank you!!

  24. I LOVE dunking my biscotti in fresh black coffee…. there’s nothing better. Merry Christmas, Gena! <3

  25. Cranberries and orange and almond sound like a fantastic combination. I’m going to have to add these to the Christmas cookie list.