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vegan almond pulp biscotti recipe

RecipeMeghan Navoy2 Comments

I make my own almond milk at home and often wonder what to do with the leftover pulp as I'd rather it not go to waste (in the compost). I've tried *many* almond pulp baking recipes and often find they become very crumbly. I stumbled upon this almond pulp biscotti recipe and modified it to be vegan and the consistency I like. 

You'll need:

  • 1 cup almond pulp, leftover from making homemade almond milk, dried out in the oven or dehydrator and blended to become a flour like consistency
  • 2 cups white whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 cup coconut sugar
  • 1/2 cup coconut oil
  • 1 tsp vanilla
  • 2 chia or flax eggs (2 tbs chia or ground flax seeds + 6 tbs water)
  • 1/2 cup sliced almonds 
  • 3/4 cup almond milk as needed for desired consistency of dough


awwww yeeeahhhhh

awwww yeeeahhhhh

after the first bake - slice em up and put em back in the oven for 10 minutes or so

after the first bake - slice em up and put em back in the oven for 10 minutes or so


  1. Preheat the oven to 350 degrees and line a baking sheet with a silpat or baking paper.
  2. Combine all dry ingredients (pulp, flour, baking powder, sea salt) into a medium mixing bowl and stir
  3. Combine flax or chia seeds and water in a small bowl and set aside until it forms a gel (approx 2 minutes)
  4. Cream together coconut sugar and coconut oil with an electric mixer
  5. Slowly add in flax eggs & vanilla 
  6. Add in dry ingredient mixture in spoonfuls to the wet ingredients until thoroughly combined.
  7. If the mixture is dry and crumbly, add in almond milk in 1/4 cup at a time and mix together until the dough becomes the consistency of cookie dough.
  8. Stir in sliced almonds. You can use any nuts you like here. I've also tried this with pecans.
  9. Roll dough into 2 logs and place on the baking sheet.
  10. Bake the logs for 35-40 minutes or until browned on the outside and firmed up.
  11. Remove from the oven and let the logs cool for about 10 minutes.
  12. Using a serrated knife, diagonally cut the logs into slices and place back on the baking sheet.
  13. Continue baking the slices until they've reached the desired crispiness, about 10 minutes.
  14. Remove from the oven and let cool, then enjoy with a hot cup of tea!!


These biscottis are always a hit - and actually the only biscotti I have ever made. They're not too crumbly and are a tasty afternoon or morning snack. Refer to the original recipe linked above for a non vegan version with eggs and butter. Enjoy!!