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  • Writer's pictureMessy Vegan Baker

Vegan Caramel Dipped Biscotti Cookies

Updated: May 1, 2020

I decided it was time to remake something from the Christmas Series. So I made biscotti. Except I went back to the basics to see if I couldn’t make it work/figure out what went wrong last time. I didn’t figure out what went wrong, but I did get the right consistency this time. Woop woop! And I learned a really cool trick on how to make caramel! The biscotti recipe is based off of Mark Bittman’s How to Bake Everything. (With a few changes of course. 😜)






1/4c vegan butter (or 4 tbsp or half a stick)

1 c sugar

2 c flour

2 flaxseed eggs (2 tbsp ground flaxseeds, 6 tbsp nondairy milk)

1 tsp vanilla (or 2 tsp vanilla if you don’t have almond extract)

1 tsp almond extract

1 tsp baking powder

1 pinch of salt

1 tsp cinnamon

1 tsp nutmeg


Preheat the oven to 350 degrees F

Grease and flour(optional) two baking sheets

Cream the butter and sugar together

Add the eggs and vanilla and combine until well mixed

Add the dry ingredients and mix until a dough forms

I had to add 2 tbsp of water to help incorporate all of the dry ingredients

Lightly flour a work surface and divide the dough in half

Shape the dough into long log like shapes (1 inch thick, 2 inches wide, 6 inches long)

Bake the dough for 25-30 minutes or until the loaves are cracked and slightly golden brown on the edges

Take the loaves out and decrease the temperature to 250 degrees F

Let the loaves cool for a few minutes then transfer them onto a wire wrack to cool for about another 5-10 minutes

Slice the loaves diagonally in 1/2 inch thick slices

Place them back on a baking sheet cut side down

Bake for another 15-20 minutes or until crispy

Let cool


1 c sugar

1/4c water (optional)

1 tsp lemon (or about a slice)

1 tsp salt

4tbsp vegan butter (I use Earth Balance)

2 tsp coconut cream

You can add more or less of the butter and cream depending on how crunchy you want it or how saucy you want it

Put the sugar water and lemon juice in a pan over medium heat

Stir the mixture until it dissolves and starts to boil

Place a lid on the pan for about 2 minutes to help get rid of sugar crystals on the sides

After that, let the mixture boil

DO NOT stir the mixture

Wipe the sides of the pan down with water using a pastry brush, or one of the newer brushes that are made with silicone

You don’t want any sugar crystals on the sides

Once the mixture is a nice amber brown, and/or it smells slightly sweet and bitter, take the pan off the heat and add the butter and cream

Stir (it will bubble and look super wonky, but just keep stirring) until all the ingredients are incorporated (it will look like a nice caramel sauce)

Let the mixture cool for a few minutes (it will also thicken up slightly as it cools)

Dunk the biscotti cookies in the sauce and place on a piece of wax paper

Place them in the fridge for about 10 minutes to set


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