Eggless Biscotti

22 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 2 cups all purpose flour (260 grams)
• 1 teaspoon baking powder
• 1/8 teaspoon salt (use 1/2 teaspoon salt if using unsalted butter)
• 5 tablespoons butter (71 grams, I used salted butter at room temperature)
• 2/3 cup granulated white sugar (134 grams)
• 1 teaspoon vanilla extract
• 1 tablespoon flaxseed meal (mixed with 2 tablespoons water)
• 3/4 cup almonds (toasted and then chopped using a food processor)
• 3 to 4 tablespoons milk (45-60 ml, as needed, I used whole milk)

Method

1. Mix flour, baking powder and salt into a bowl and set aside. Preheat the oven to 350 F degrees and line a large baking sheet with parchment paper. Toast the almonds in a pan (or you can also use an oven) for 7 to 8 minutes stirring often until they are fragrant and toasted. Let them cool down and then pulse into large pieces using a food processor. You don't want a almond powder.
2. To make the flax "egg", combined 1 tablespoon flax meal with 2 tablespoons water. Stir and then let it sit for 5 minutes. After 5 minutes, stir the mixture and you will have gelatinous egg-like mixture ready. Set aside.
3. Add butter (room temperature) and sugar to the steel bowl of your stand mixer (or use a hand mixer) and beat using the paddle attachment for around 2 minutes until well combined.
4. Now add the prepared flax "egg" along with the vanilla extract and mix until combined. Then add the flour mixture and mix until combined. Add the toasted almonds and mix.
5. Then start adding milk, 1 tablespoon at a time until the dough comes together. You would need around 3 to 4 tablespoons of milk to bring the dough together. Now divide the dough into 2 equal parts.
6. Shape each part into a log around 8 to 9-inches in length. Transfer the logs onto the baking sheet. Press with your hands to make them around 2 inches wide. Bake at 350 F degrees for 30 to 35 minutes. Then take the logs out of the oven and let them cool completely. Don't try to slice them while they are warm else they will crumble.
7. Once the logs have cooled down, slice each log into 1-inch slices using a serrated knife. Place the cut slices into the baking sheet with cut the side facing up and bake at 350 F degrees for 10 to 12 minutes. Then take the pan out of the oven, flip the biscotti and bake the other side for 10 to 12 minutes as well. Each oven is different so you might need more or less time to achieve the desired texture.
8. The center might be soft to touch at this point but will continue to harden as the biscotti cools. Transfer onto a wire rack to cool completely. Drizzle with chocolate (dark chocolate, milk chocolate or white chocolate) if desired and then store biscotti in an airtight container.