Vegan Biscottis | Pistachio & Orange Blossom | Chocolate & Coconut | Raspberry & Pine nuts

Vegan biscottis 

With one single dough, make all the biscottis you can imagine! This recipe is so flexible… The texture is light and crunchy and they taste amazing…   I am making 3 variations  : pistachio & orange blossom, chocolate & coconut and finally raspberry with pine nuts… But everything starts with the same dough. 


75 g vegan butter

40 g sunflower butter

150 g brown sugar

60 g water

3 g psyllium husk

35 g vegan yogurt

5 g lemon juice

4 g natural vanilla extract

250 g flour 

50 g almond powder

3 g baking powder

2 g baking soda

3 g salt

Pistachio & Orange blossom Biscottis: 75 g of pistachios + 10 g of orange blossom water

Chocolate & Coconut Biscottis: 35 g of shredded coconut (unsweetened) + 75 g of dark chocolate

Raspberry & Pine Nuts Biscottis: 40 g of raspberry jam + 35 g of pine nuts

Remove the butter from the refrigerator one hour before starting the recipe so that it is soft (ointment).


  1. Take the butter out from the refrigerator 1 hour before starting the recipe so it is very soft. 
  2. In a small bowl, mix the water and psyllium.
  3. In a large bowl, pour the butter and then add the sunflower butter. Mix well.
  4. Add the brown sugar and mix.
  5. Incorporate the vegan yogurt.
  6. Incorporate the psyllium gel.
  7. Add the lemon juice and vanilla extract.
  8. Add the salt.
  9. Sift the flour over the bowl together with the baking powder and baking soda.
  10. Form a dough and then add the additional ingredients (such as chocolate and coconut for instance).
  11. Form a long log and bake for 30 minutes at 175 °C (350 °F).
  12. Let cool completely and then cut slices 1 centimeter thick.
  13. Place the biscottis on a baking sheet and bake for 45 minutes at 130 °C (265 °F), flipping  the biscottis halfway through baking.
  14. Store in an airtight box, away from humidity. 

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