Total Time
Prep 10 mins
Cook 50 mins

This fat-free, vegan biscotti is perfect with spicy hot winter beverages. Add finely chopped pieces of crystallized ginger for even more kick! I have put the type of flour and ginger in brackets to attain better nutritional info.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Combine the wet and dry ingredients separately, then mix well to combine. If the mixture is too dry and still crumbly, add a little more water half a tablespoon at a time, just until the dough will hold together in a sticky ball.
  3. Turn the dough out onto a floured surface and divide in two. Shape each half into two logs about 2 inches wide. Place them on an oiled cookie sheet and flatten to about 1 inch high.
  4. Bake for 30 minutes.
  5. Remove from oven and allow to cool for 10 minutes.
  6. Place on a cutting board, and cut into 1/2-inch slices on a sharp diagonal.
  7. Place the slices cut-side down on the baking sheet and bake for 10 more minutes. Turn them over and bake for 8-10 more minutes. Remove from oven. Biscotti may seem soft at first but they will harden as they cool.