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Vegan Almond Biscotti with Orange and Marzipan

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A cosy coffee moment with vegan almond biscotti with orange and marzipan. A cappuccino with milk foam stands on a silver tray, paired with a crispy biscotti with an almond and marzipan filling. In the background is a glass of freshly baked biscotti, next to it is an orange, an Italian travel guide, a vase of white tulips, a pen and postcards. On the wall in the background are grey patterned tiles.

These delicious cookies originate from Italy, where they are called Cantuccini. Traditionally, they are made with roasted almonds, but this variation includes marzipan pieces and freshly grated orange zest. The dough is baked three times. First, as a long roll, then sliced and baked again from both sides. This gives them their crispiness and makes them long-lasting (if you can resist!).

These vegan almond biscotti are some of my favorite cookies! They are easy to prepare and perfect for dipping in coffee, tea, or, in true Italian style, even wine! A crispy treat for any time of day.

Ingredients for making Vegan Almond Biscotti with Orange and Marzipan:

Ingredients for vegan almond biscotti with orange and marzipan arranged on a light-coloured travertine stone kitchen counter. Flour, almonds, marzipan, fresh oranges, brown sugar, apple puree and spices are beautifully presented and ready for baking. Almonds are scattered around the bowls. grey patterned tiles on the wall in the background.
  • All-purpose Flour
  • Cornstarch
  • Coconut fat
  • Organic cane sugar
  • Marzipan
  • Apple puree
  • Flaxseed
  • Baking powder
  • Ground coriander
  • Salt
  • Organic orange zest
  • Almonds (with or without skin)

How to make Almond Biscotti with Orange and Marzipan:

Prepare the flaxseed, orange zest, marzipan and almonds:

First, soak the flaxseed. Add 2 tbsp of flaxseed to a bowl and 6 tbsp of cold water. Let the mixture sit for 10 minutes.

Preheated the oven to 130°C/55°F.

On a large wooden kitchen board lies a roll of marzipan. Two hands are holding a large knife, a start to chop the marzipan.
Above a large wooden kitchen board is a hand, holding a sieve with flour, and is flouring the chopped pieces of marzipan that are lying on the wooden surface. There are grey patterned tiles on the wall in the background.
On a large floured wooden kitchen board is a shallow bowl with chopped small pieces of marzipan, also floured.

The next step is to cut the raw marzipan into small pieces. It is a sticky affair. A trick is to put the marzipan in the freezer one hour beforehand, which makes it easier to handle. Cut the marzipan into small cubes and leave each piece on the chopping board with a little space between them. Now, take a sieve and sift flour over all the pieces. Then, we can put them all in a bowl for later, where they won’t stick together. If you have the space, you can leave the marzipan pieces without flour until we need them later. Then, they will dry a little on the outside, which also works for later handling.

Place a heart made of almonds on a baking tray lined with baking paper. The almonds already look well roasted.
There are lots of roughly chopped almonds on a large wooden kitchen board. A knife blade and a hand push the pieces together. In front of them is a wooden bowl already filled with almond pieces.

Now for the almonds. They are added to the biscuit dough roasted, so let’s prepare them now.
Put the almonds in the oven at 130°C/55°F for 10 minutes to roast. Check from time to time if they taste crunchy. They shouldn’t get dark! Too dark, they taste bitter and burnt. I find roasting works better in the oven than in the pan. There, they tend to burn just too quickly.
When the almonds have cooled down after roasting, chop them roughly with a knife.

The orange is dried by a kitchen towel.
There is a grater on a large wooden kitchen board. One hand holds an orange and rubs it over the grater. There is already a mountain of orange zest under the grater. In front of the picture is a small white bowl.
On a large wooden kitchen board stands a small white ceramic bowl, above it a large knife with a mountain of grated orange peel on its blade. One hand wants to push the grated orange into the white bowl. Behind it is a whole orange with grated peel. There are grey patterned tiles on the wall in the background.

The last thing to prepare is the orange zest. We take the organic orange, wash it under hot water and rub it dry with a kitchen towel. Now, grate the outer skin with a fine grater. Collect the zest in a bowl and set aside.

Preparing the Dough:

A large patterned ceramic bowl stands on a light-coloured travertine kitchen table. Two hands hold a white bowl of flour over the bowl.
A large patterned ceramic bowl of flour stands on a light-coloured travertine kitchen table. Two hands hold a white bowl of cornflour over the bowl.
A large patterned ceramic bowl with a flour mixture stands on a light-coloured travertine kitchen table. A floured hand holds a wooden bowl with cane sugar over it, to make a dough for the vegan almond biscotti with orange and marzipan.
A large patterned ceramic bowl with a flour mixture stands on a light-coloured travertine kitchen table. A floured hand holds a wooden spoon with baking powder above it, preparing a dough for vegan almond biscotti with orange and marzipan.
A large patterned ceramic bowl with a flour mixture stands on a light-coloured travertine kitchen table. A floured hand holds a wooden spoon with ground koriander and salt, to add it to the flour. On the wall in the background are grey patterned tiles.
A large patterned ceramic bowl containing flour, starch and baking powder stands on a light-coloured travertine stone kitchen counter. Two hands mix these ingredients together.

We need a large bowl so that we can knead the dough. Start by adding the flour, cornstarch, sugar, baking powder, salt, and coriander – mix well with your hands.

A large patterned ceramic bowl with a flour mixture stands on a light-coloured travertine kitchen table. Two floured hands will put grated orange peel from a small white bowl into the bowl.
A large patterned ceramic bowl with a flour mixture stands on a light-coloured travertine kitchen table. Two floured hands add swollen flaxseed with a spoon from a glass.
A large patterned ceramic bowl with a flour mixture and flaxseeds stands on a light-colored travertine kitchen table. Floured hands hold a white porcelain bowl with apple puree above it, preparing dough for vegan almond biscotti with orange and marzipan.

Next, add all the wet ingredients, the orange zest, soaked flaxseed, apple sauce, and melted coconut fat. Now, knead until all the ingredients are well combined.

A large patterned ceramic bowl of flour and apple sauce stands on a light-coloured travertine kitchen table. A floured hand holds a stainless steel jug of coconut oil and pours it into the bowl.
On a light-coloured travertine stone kitchen counter stands a large patterned ceramic bowl of flour, with a mountain of pure apples in the middle of the flour mixture. Two hands begin to mix these ingredients. There are grey patterned tiles on the wall in the background.
A large patterned ceramic bowl stands on a light-coloured travertine kitchen table with a hand holding the biscotti dough ball. On the wall in the background are grey patterned tiles.

Then, form a ball of dough and put it in the fridge for 30 minutes to rest.

Next, preheat the oven to 180°C/350°F.

Dough for almond biscotti is kneaded on a large wooden kitchen board. The dough has been divided into two parts. Using two hands, the dough is formed into two rectangular patties about 10mm/0.4 inch thick
The dough for the almond biscotti was rolled out in two long pieces on a large kitchen board. One hand generously spreads small pieces of floured marzipan on the dough, which is already topped with coarsely chopped roasted almonds.
Dough for almond biscotti is rolled out on a large wooden kitchen board. The dough has been divided into two parts and generously covered with pieces of almond and marzipan. Using two hands, the filling is folded straight into one of the pieces of dough so that it can then be rolled into a long snake.

Cut the ball of dough into two equal parts. Use your hands to form two rectangular patties, about 10 mm/0.4 inch thick. Now, fill the dough with the almonds and marzipan. Then, press the long sides of the dough together and seal them. Form a long roll. Using your hands, carefully press the filling further into the dough. It will make the roll flatter and longer. You can change the shape depending on if you want large, elongated, or smaller, rounder almond biscotti.

Three Baking Rounds for the Vegan Almond Biscotti with Orange and Marzipan:

Dough for almond biscotti is rolled out on a large wooden kitchen board. The dough has already been generously covered with pieces of almond and marzipan. With two hands, the other dough is rolled straight into a long snake with the filling inside.
The two dough rolls are placed on a baking tray on baking paper before baked in the oven.
On a large wooden kitchen board lies a long roll of the prebaked vegan almond biscotti with orange and marzipan dough. Two hands are holding a large serragated knife, and cut the roll into slices.

Bake the two filled rolls in the oven for 20-25 minutes.

Do not leave the rolls to cool for longer than 10 minutes after the first baking. Otherwise, they will become brittle when cut. Use a sharp serrated knife to cut the roll into 15 mm/0.6 inch slices. Place the slices on our baking tray and bake the cookies for 10 minutes in the second baking cycle.

Now comes the third and final baking stage. We turn all the almond biscotti and bake again for 10 minutes. Finally, the vegan almond biscotti with orange and marzipan should be brown and crispy on both sides. Take the tray out of the oven and leave them to cool before tasting. They will be even crispier.

A look the open oven on the baking tray with the slices of vegan almond biscotti with orange and marzipan.
A hand is on the open oven on the baking tray with the slices of vegan almond biscotti with orange and marzipan, turning them for the last baking cycle.
A look on the baking tray with the slices of vegan almond biscotti with orange & marzipan, ready baked.

FAQ

How to store the vegan almond biscotti with orange and marzipan?

Store them in an airtight container at room temperature. Since they contain no dairy or eggs, they stay good for at least a few weeks, or even months. Be sure to keep them dry! For extra crispiness, you can briefly re-bake them before serving.

Can I make these almond biscotti gluten-free?

Yes! Simply replace the all-purpose flour with a gluten-free baking mix.

Can I substitute the marzipan with something else?

Yes! If you’re not a fan of marzipan, you can leave it out or replace it with another ingredient. Dark chocolate chips make a delicious alternative. Or you can mix in dried fruits like cranberries or raisins for a fruity twist. If you want to stay true to the classic almond flavor, you can simply add more chopped almonds instead.

Why are biscotti baked twice?

The word biscotti comes from Latin and means “twice baked”. The double-baking method removes extra moisture, giving biscotti their signature crunch and long shelf life. This made them popular among travelers and soldiers in ancient times! Traditional biscotti are baked twice, but this recipe takes it one step further! The third bake ensures both sides of the cookie have extra crunch and a nice colour.

A cozy coffee moment with vegan almond biscotti with orange and marzipan. A cappuccino with frothy milk sits on a silver tray, paired with a crunchy biscotti filled with almonds and marzipan. A plate of freshly baked biscotti is in the background, creating a warm and inviting atmosphere.

I hope you enjoyed this almond biscotti with orange and marzipan recipe. Let me know what you think in the comments below!

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A look upon the baking tray with the slices of vegan almond biscotti with orange and marzipan.

Vegan Almond Biscotti with Orange and Marzipan

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Print Recipe

Try these vegan almond biscotti with orange and marzipan! A crunchy, flavorful Italian almond cookie, with the addition of marzipan pieces and fresh grated orange zest. Perfect for coffee, tea or even wine.

  • Total Time: 1 Hour 50 Minutes
  • Yield: 36 Pieces 1x

Ingredients

Units Scale
  • 230g flour
  • 70g cornstarch
  • 100ml coconut oil
  • 60g organic cane sugar
  • 100g marzipan
  • 120g apple puree
  • 2 flaxseed eggs (2 tbsp flaxseed + 6 tbsp water)
  • 1 tsp (4g) baking powder
  • 0,5 tsp (0,6g) ground coriander
  • 0,25 tsp (1,6g) salt
  • 1 organic orange zest
  • 70g toasted almonds (with or without skin)

Instructions

Preperation:

Soak the flaxseed. Add 2 tbsp of flaxseed to a bowl and 6 tbsp of cold water. Let the mixture sit for 10 minutes.

Preheated the oven to 130°C/55°F.

Cut the raw marzipan into small cubes. Leave each piece on the chopping board with a little space between them. Take a sieve and sift flour over all the pieces. Then, we can put them all in a bowl for later. 

Put the almonds in the oven at 130°C/55°F for 10 minutes to roast. Check from time to time if they taste crunchy. After roasting, chop them roughly with a knife.

Prepare the orange zest. Take the organic orange, wash it under hot water and rub it dry with a kitchen towel. Grate the outer skin with a fine grater. Set aside.

Preparing the Dough:

Take a large bowl and ad flour, cornstarch, sugar, baking powder, salt, and coriander – mix well with your hands.

Add all the wet ingredients, orange zest, soaked flaxseed, apple sauce, and melted coconut fat.

Knead until all the ingredients are well combined. Form a ball of dough and put it in the fridge for 30 minutes to rest.

Preheat the oven to 180°C/350°F.

Cut the ball of dough into two equal parts. Use your hands to form two rectangular patties, about 10 mm/0.4 inch thick.
Fill the dough with the almonds and marzipan. Press the long sides of the dough together and seal them. Form a long roll. Using your hands, carefully press the filling further into the dough, making the roll flatter and longer.

Baking:

Bake the two filled rolls in the oven for 20-25 minutes.

Take the tray out and leave the rolls to cool, but not longer than 10 minutes.
Use a sharp serrated knife to cut the roll into 15 mm/0.6 inch slices.
Place the slices on our baking tray and bake the cookies for 10 minutes in the second baking cycle.

Turn all the almond biscotti and bake again for 10 minutes.
Take the tray out of the oven and leave the cookies to cool before tasting.

Notes

You can bake the vegan almond biscotti again briefly before serving, to make them extra crispy after you have stored them.

  • Author: Tanja
  • Prep Time: 40 Minutes
  • Rest Time: 30 Minutes
  • Cook Time: 40 Minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Italien
  • Diet: Vegan

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