If there’s one treat that balances elegance and comfort, it’s biscotti—and this lemon pistachio vegan biscotti with olive oil delivers both in spades. Crisp on the outside, with a tender crumb that doesn’t break your teeth, this isn’t just another biscotti recipe—it’s a modern twist on the biscotti recipe Italian tradition. Perfectly scented with bright lemon zest and studded with roasted pistachios, this is a healthy biscotti recipe you’ll come back to whether it’s the holidays or just a cozy afternoon tea. With no dairy, no eggs, and plenty of citrusy charm, this is your new go-to vegan biscotti recipe—and it happens to be incredibly simple to make.
Zesty Lemon Pistachio Vegan Biscotti with Olive Oil
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Dessert, Snack
Cuisine Italian
Mixing bowls One for wet, one for dry.
Baking sheet Preferably lined with parchment paper or a silicone baking mat.
Spatula or wooden spoon To combine the dough.
Serrated knife Essential for slicing biscotti without breaking them.
Cooling rack For proper cooling after the second bake.
Dry Ingredients
- 2 cups all-purpose flour or gluten-free all-purpose blend for gluten free biscotti
- ¾ cup granulated sugar organic to ensure it's vegan
- 1½ teaspoons baking powder
- ¼ teaspoon fine sea salt
- Zest of 2 large lemons
Wet Ingredients
- ⅓ cup high-quality olive oil light or fruity works beautifully
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon ground flaxseed + 3 tablespoons water flax egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract optional but highly recommended
Add-ins
- ¾ cup roasted unsalted pistachios roughly chopped
- Optional: ¼ cup vegan white or dark chocolate chips for a vegan chocolate biscotti twist
Step 1: Make the Flax Egg
In a small bowl, whisk together the ground flaxseed and water. Let it sit for at least 5–10 minutes until it thickens. This acts as your egg replacer, key for any biscotti recipe vegan lovers.
Step 2: Mix the Wet Ingredients
In a larger bowl, combine olive oil, lemon juice, lemon zest, vanilla extract, almond extract, and the flax egg. Whisk until everything is emulsified and smooth.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together flour, sugar, baking powder, and salt.
Step 4: Mix and Fold
Gradually add the dry mixture into the wet, stirring with a spatula or wooden spoon. The dough will be thick and slightly sticky. Fold in the chopped pistachios (and chocolate chips if using) last.
Step 5: Shape and Bake
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Lightly flour your hands, then shape the dough into a log—about 10 inches long and 3 inches wide. Flatten slightly.
Bake for 25–30 minutes, or until golden and firm to the touch. Let it cool on the baking sheet for 10–15 minutes. Don’t skip the cooling—it makes slicing easier and cleaner.
Step 6: Slice and Second Bake
Using a serrated knife, slice the biscotti on a diagonal into ¾-inch pieces. Place them cut-side down on the baking sheet.
Return to the oven for 10 minutes. Flip each piece and bake another 8–10 minutes until golden and crisp.
Step 7: Cool and Store
Let the biscotti cool completely on a wire rack. They’ll continue to firm up as they cool. Store in an airtight container for up to 2 weeks.
Pairings
These vegan biscotti are wonderfully versatile when it comes to pairings:
- Hot Beverages: Try dipping them into a hot mug of earl grey tea or a creamy oat milk latte. For a wintery twist, serve with spiced hot chocolate.
- Dessert Platters: Pair them with vegan scones recipe and chocolate-dipped strawberries for an afternoon tea spread.
- Wine: A lightly sweet dessert wine like Vin Santo (keeping the biscotti recipe Italian roots in mind) or even a chilled Moscato works surprisingly well.
- Holiday Boards: Add them to a platter of vegan Christmas treats like gingerbread cookies, gingerbread biscotti recipe variations, or thumbprint cookies for a plant-based dessert board.
FAQs
1. Can I make this gluten-free?
Yes! Use a gluten-free 1:1 baking flour with xanthan gum for a successful vegan gluten free biscotti. Almond flour or oat flour on their own won’t work well here unless you use a proper binder.
2. What kind of olive oil should I use?
Use a mild, fruity olive oil—not extra bitter or grassy. It gives richness without overpowering the lemon. This is one of the secrets to making a healthy biscotti recipe that still tastes indulgent.
3. Can I substitute the pistachios?
Absolutely. Almonds, hazelnuts, or macadamia nuts all work well. For a vegan almond biscotti recipe, swap the pistachios with slivered almonds and up the almond extract.
4. How do I keep them from getting too hard?
Don’t overbake them in the second bake! Bake just until golden and dry. This creates that perfect crisp that isn’t rock-hard, giving you that soft biscotti recipe texture.
5. Can I make this ahead for gifting?
Definitely. These keep for up to two weeks at room temperature, making them one of the best vegan cookies easy enough to bake in batches for gifting. Add them to your holiday tins alongside best vegan cookies or vegan chocolate biscotti for variety.
