Eggless Chocolate Almond Biscotti – Sweet Punch for September & Happy B’day Didi

For this month’s sweet punch, they chose Chocolate Almond Biscotti from Joy of Baking. Biscotti was totally new for me, to tell you a secret, for the first time I’d consciously became aware of something called Biscotti. And again the challenge of substituting eggs came up. Everytime I divert from the given recipe, I’m quite apprehensive & excited about the outcome. I chose to replace eggs with Flax Seed as it works well where the dish has nutty flavour. I also used Milk compound Chocolate as that was available at home with me. My oven doesn’t have 165 C so I chose the closest to it (160 C) & increased the time by 2 mins. It worked fine for me.

Eggless Chocolate & Almond Boscotti
Eggless Chocolate & Almond Boscotti

1 egg = 1 Tbsp Powdered Flax Seed mixed in 3 Tbsp warm water

Eggless Chocolate Almond Biscotti –

Recipe Source – minimally adapted from Joy of Baking

Ingredients –

  • 110 gms – Blanched Whole Almonds, toasted & chopped coarsely
  • 135 gms – Granulated Sugar
  • 2 Tbsp Flax Seed Powder
  • 6 tbsp – Warm Water
  • 1 tsp – Vanilla Extract
  • 1 tsp – Baking Powder
  • 1/4 tsp – Salt
  • 225 gms – All Purpose Flour
  • 110 gms – Semi-sweet Chocolate, chopped into 1/2″ pieces or choco-chips

Method –

  1. Pre-heat the oven to 180 C. Toast almonds for 8-10 mins or until golden brown & fragrant. Allow them to cool & chop coarsely. Set aside.
  2. Mix flax seed powder & warm water. Mix well & allow to stand for 5-10 mins.
  3. Line a baking sheet with parchment paper or butter paper.
  4. In a medium bowl, beat together flax seed egg & sugar till thick & fluffy on high speed. This should take about 5 mins.
  5. Add in vanilla extract & beat well.
  6. In a separate bowl sieve flour, baking powder & salt. Whisk together.
  7. Add flour mixture to flax seed mixture. Beat till combined
  8. Slowly fold in the chopped almonds & chocolate.
  9. Transfer the dough on the lined baking sheet & make a log of about 12″ long & 3.5″ wide. You might need to dampen your hands as dough would be sticky.
  10. Bake for 25 mins at 180 C or till firm to touch.
  11. Remove from oven & cool on a wire rack for 10 mins.

  1. Eggless Chocolate & Almond Boscotti
    Eggless Chocolate & Almond Boscotti
  2. Transfer to a chopping board & diagonally cut the dough into slices of 3/4″ thickness.
  3. Reduce oven temp to 160 C. Place the biscotti cut side down on the baking sheet & bake again for 12 mins. Turn over the slices & bake for another mins.
  4. Remove from oven & cool on a wire rack.

V as usual couldn’t wait to come back & enjoy them with some warm milk before bed. I was also busy nibbling on all the left overs from each baking cycle. 🙂 I felt that my slices were not as thin as they should have been. This is a keeper recipe for me & I’ll surely improvise on the thickness. Till then enjoy with a hot cuppa!

Today is my sister’s birthday. Wish you a very happy birthday with these biscottis & a promise that I’ll surely bake these for you when I meet you next. Love you Didi! Hope you enjoyed your b’day gift.

Sending these wonderful Eggless Almond Biscotti to Cook.Eat.Delicious-Desserts – Almonds guest hosted by Anu of Anuz Healthy Kitchen. This event was started by Raven of Cook.Eat.Delicious. There is a random giveaway. Hop on to their blog to know more.


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