Today is the last day for the 3rd week of the the mega Blogging Marathon and I am sharing an eggless version of almond biscotti.
Biscottis are twice baked cookies or biscuits popular in Italy.These are oblong shaped cookies/biscuits,cutting the loaf when its out from the oven and bake it again to get a crunchy texture.
I made these biscottis for the first time and wanted to make it eggless,so used an extra tbs of butter and a pinch of baking soda and some milk.I followed this recipe which was given long time in Home Bakers Challenge event.Used some chopped almonds and made.
Since I didn't reduce the temperature for second bake,it browned little more.The taste was so good with perfect crunch and vanished on the same day I baked.Off to the recipe..........................
Eggless Almond Biscotti
Basic Information
Preparation time 15 minutes
Resting time 10-15
Resting time 10-15
Cooking time 25-30 minutes+25 minutes
Makes 12-14 biscottis
Ingredients
Ingredient | Quantity |
|---|---|
All purpose flour | 1 cup |
Granulatedsugar | 5 tbs |
Unsalted Butter(room temperature) | 5 tbs |
Vanilla extract | 1 tsp |
Baking powder | 1/2 tsp |
| Baking soda | a pinch |
| Salt | a pinch |
| Chopped almonds | 2 -3 tbs |
| Milk | 1-2 tbs |
Method
- In a bowl mix in the all purpose flour,baking powder,soda and salt.Set it aside.Cream the butter and sugar together well.Add the vanilla extract.
- Add in the mixed dry ingredients and mix it well,add a tbs of milk and mix it well.Add in the chopped almonds and mix it well to a form a dough.
- Preheat the oven at 350 F.Shape the dough to a log as shown and keep it on a baking tray and bake it in the preheated oven for 25 minutes or the top gets a nice golden color.Turn off the oven.
- Now if you are having a spray bottle ,spray water lightly on the top and sides of the baked log and cover it with a damp cloth for 10.Otherwise with wet hands gently press the top and sides of the baked log.This will soften the crust,now gently slice it diagonally using a sharp serrated knife or pizza cutter.
- Arrange it on a lined baking tray and preheat the oven at 325F and bake it for 20-25 minutes or till it becomes nice and crunchy.Bake it for 10-12 minutes then turn the biscottis to the other side and bake for 10 -12 minutes.Cool it on a wire rack.
- Store it in an air tight container
- Chop the almonds to smaller pieces, I chopped slightly bigger pieces but bit difficult while slicing after the first bake.
- Chopped pistachios and dried cranberries also can be used.
Enjoy.........................................................
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