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Published: . Last Updated: by: Ginny McMeans
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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 asa favorite dunking beverage.
Leave it to Starbucks to package up Vanilla Almond Biscotti so that people can enjoy it withquality 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 neverfar away.
Biscotti is twice baked and that is what gives it the dry crunchy quality that is neededto hold up to dunking. What a treat this delicious cookie is as you dunk and biteyour 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 abasic almond biscotti recipe that can be tweaked innumerous 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 mealisa great egg substitutein baking. It gels up so niceand has lots of volume. White chia seeds are used for these biscottis so that the lookwould stay truer to Starbucks. I haven't used aquafaba in this recipe yet but I bet it works welltoo.
The doughis formedinto a couple of oblong shapesso it can come out with many different looks. They can be alittle 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
Ginny McMeans
Vanilla Almond Biscotti {Starbucks Copycat} is a real treat.
4.91 from 20 votes
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Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Breakfast
Cuisine Cookies
Servings 24 Cookies
Calories 91 kcal
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.
Notes
A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar - in the freezer. When I need a Tablespoon or so it is all ready to go. One chia egg is 1 tablespoon chia seed meal and 3 tablespoons water. These will absolutely freeze but they keep at least 30 days in an airtight container. If you do freeze some - use a freezer bag and they will still be great for about 4 months.
Nutrition
Serving: 1CookieCalories: 91kcalCarbohydrates: 17gProtein: 1gFat: 1gSodium: 25mgPotassium: 66mgFiber: 1gSugar: 8gCalcium: 31mgIron: 0.7mg
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Bintu
I don't know why biscotti always seemed too fancy for me to make. I had no idea it's basically just a twice baked cookie! Love this! I'm a hot chocolate biscotti dunker myself 🙂
Ginny McMeans
Smart dunker Bintu! 🙂
Matthew From Nomageddon
I have never heard of chia seed eggs until today. Fascinating!
Ginny McMeans
Yes, Matthew. They are a fantastic help in baking. It really is a fascination little seed.
Debra A Attinella
I love love love biscotti! These are perfect!
Ginny McMeans
Thanks Debra and for the record I love them too 🙂
Michelle
What a yummy copycat. I happen to be a supporter for Starbucks and I love their vanilla almond biscotti.
Megan Ancheta
I love biscotti! This looks like a great recipe. Thanks for sharing!
Ginny McMeans
Yay Michelle! I have to admit I usually get their house coffee but it is so good. The biscotti is a special something extra.
Ginny McMeans
Anytime Megan and thanks! 🙂
Sabrina
This is a perfect complement for coffee or tea! Thanks for sharing the recipe!
Joanie
I had no idea that biscotti was served with wine! How interesting. I do love a good biscotti with my coffee. I've been reading about chia seed eggs lately and am so intrigued by - I guess it's the thickening agent baked goods need. I have chia seeds in my pantry, this would be a great recipe to explore with them.
Ginny McMeans
You are very welcome Sabrina!
Hafsa
wonderful biscotti I will try it soon 🙂 Thanks for sharing the recipe
Ginny McMeans
Thank you Hafsa and I am glad you will be making it. 🙂
CW
I just made these and used 3 real eggs instead of chia eggs, and the top of my batter looks very grainy. These are being made as Christmas gifts, so if they don't look better once they are completely cooked I'm going to need to find a new recipe.
CW
Forget my last post. These taste great and once cut up, the top isn't bad looking at all! Thanks a bunch!
Ginny McMeans
Yes, I am not sure, at all, how real eggs would work but I appreciate you trying my recipe. Oh, I see your next comment and it all turned out great. Have a Merry Christmas!
Ginny McMeans
So glad they are 'giftable' after being made with real eggs. You are very welcome.
Dena
So these have no oil or butter at all? Am I reading this correctly? All the recipes I've ever seen have at least one or the other.
Ginny McMeans
Yes, that's right Dena. No oil or dairy-free butter at all and the work great. If you'd like to add a teaspoon or so of almond butter that would be good too.
Dannii
Oh I do love one of these with my latte. Who knew it was so easy to make them at home.Marie
I've have never attempted to make biscotti before, but now looking at your recipe, I really need to try it. These look wonderful. I wish I had a piece right now to dunk into a big cup of coffee!Helen
Making your own is a great idea and lovely to have with a mid morning cuppa.Shashi
I had no idea that biscotti used to be dunked in wine! That's something I need to try for sure! These look so delicious!
Debi
These look so yummy. I haven't had a biscotti in a long time. I feel a craving coming on now! With a nice cup of coffee!Tina
Thanks of the encouragement! I haven't attempted biscotti yet, I thought it was hard but I'm going to try it:)Jacque
These look amazing! I have pinned for later!Beth
Those are truly gorgeous! I've never had biscotti, but looking at these makes me want to try them!Kate
Oooh I'd love to dunk those biscotti into a hot mug of coffee!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.
