Vegan Jam-Filled Biscotti Cookies

Apricot Ginger BUY



  • ¾ tsp baking soda
  • ½ tsp salt 
  • 1 cup whole wheat pastry flour 
  • 2 ½ cups raw, unsalted almonds 
  • 1 ½ cups white whole wheat flour 
  • 1/8 cup sunflower oil (OR organic canola or coconut oil) 
  • 2 tsp almond extract 
  • 1/8 cup almond milk 
  • ¼ cup apple juice 
  • 1 cup maple syrup 
  • 1 cup your favorite flavor Laura Ann’s Jam


  1. Place two racks in the middle of the oven. Preheat oven to 330°F. Line two baking sheets with parchment paper.
  2. Pulse the almonds in a food processor until they form a flour but still having some crunchy bits of almonds. Place almond mixture in large bowl, and add all the dry ingredients.
  3. In another bowl, whisk together all the wet ingredients except for the jam. Stir the wet ingredients into the dry ingredients until well blended.
  4. Scoop the dough into 1-inch balls. Place the dough about 2-inches apart on the parchment paper. Press a thumbprint into the center of each ball, about ½ inch deep. Fill each indentation with about ¾ teaspoon of jam. This works best if you spoon the jam into a plastic bag and cut the bottom off the bag. Pipe the jam into each indentation.
  5. Place the baking sheets on two different racks in the oven. Bake the cookies for approximately 20-30 minutes, until the edges and top are golden. Rotate the pans from top to bottom halfway through the baking process for even color.
  6. Cool cookies and serve. You can store the cookies in a tightly sealed container for up to 4 days.


Thank you, Ordinary Vegan! They love Laura Ann's Jams, and they brightened our day considerably with this yummy recipe & GREAT idea for any holiday.

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