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Vegan Pepitas Biscotti dipped in Chocolate - 1


Crispy, lavish and easy to make biscotti with healthy almonds and seed varieties. Perfect to fill the cookie jar!
Prep Time 20 mins
Cook Time 30 mins
Total Time 1 hr
Course Dessert, Snack
Servings 24 biscuits


***Cup/ spoon measures in notes below.

  • 115 g dairy-free butter or shortening, 5g almond extract, 5g vanilla extract, 2 chia "eggs" (see notes)
  • 150 g light brown sugar, 50g almonds, 50g pepitas, 25g sesame and/ or poppy seeds
  • 250 g cake flour, 6g baking powder, 2g baking soda, 1g salt
  • 100 g dark chocolate


  • Preheat the oven to 180°C (356°F).


  • In a large bowl, cream together the dairy-free butter and sugar. Add the chia “eggs” and mix well. Stir in the almonds, extracts and seed varieties. Lastly, sift the dry ingredients and fold in gently.
  • Turn the dough out onto the prepared baking paper, and press oblong in the shape of a log about 4cm (1.5") wide. Bake for 20 – 30 minutes, or until slightly golden. Remove from the oven and allow to cool.
  • Transfer the biscotti to a cutting board and decrease the oven temperature to 150°C (300°F). Slice the biscotti in diagonal pieces of about 1.5cm (0.5") thick.
  • Place the cookies back on the tray, cut side down. Bake five – 10 minutes, or until lightly colored, then turn and bake again. Remove from the oven and allow to cool on a wire rack.


  • Temper the chocolate using the "seeding method". Dip the ends of the cooled biscotti in and place on a baking sheet to set.


By volume:
1 stick or 8 tablespoons of dairy-free butter or shortening, 1¼ teaspoon almond extract, 1¼ teaspoon vanilla extract, 2 chia "eggs"
¾ cup light brown sugar, ½ cup almonds, ⅓ cup pepitas, ⅛ cup sesame and/or poppy seeds
2¼ cup cake flour, 1 teaspoons baking powder, ½ teaspoon baking soda, 1 pinch salt
¾ cup dark chocolate
1 x chia "egg":
7g chia seeds + 45g water (1 tablespoon chia seeds + 3 tablespoons water)
Keyword almond biscotti, vegan biscotti, vegan pepitas biscotti