Laura's Vegan Table


  • 2 egg replacer (I use Bob's Red Mill Egg Replacer)
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup good olive oil
  • zest of two oranges
  • 1/2 cup chopped almonds or pine nuts - optional
  • 1 teaspoon vanilla extract
  • 1/2 cup vegan milk

The lovely subtle orange zest citrus flavor with some good olive oil is a winning combination for this Italian treat. You can also freeze these treats…if you have any left! Perfect along side your coffee or tea, or as a yummy snack. Makes about two dozen biscotti. Enjoy!


Prepare your egg replacer and set aside to thicken. In a dry pan, add the nuts and set to medium heat. Toast the nuts until lightly browned (careful not to burn), and set aside to cool. Preheat oven to 350F. Add the flour, baking powder, sugar and salt to a bowl and set aside. Then add the olive oil, orange zest, nuts (if using), vanilla and milk to a large bowl and beat together with an electric mixer. Mix for about a minute and then gradually add the flour mixture until the dough comes together. Divide the dough into two equal pieces and place onto a parchment lined cookie sheet (or two sheets if needed). Shape each into a flat log that is about 12 inches long and about 1/2 inch high. Bake for about 25 minutes, rotating the pan halfway through. Lower the heat to 250F and bake another 10 minutes. Remove the pan or pans from the oven. When cool enough to touch, place the loaves on a cutting board and cut into 1/2 inch slices. Place the slices back on the baking sheets and bake another 12-15 minutes to crisp, rotating the pans halfway through. Remove from oven and let cool.