Biscotti, those elegant Italian cookies renowned for their satisfying crunch and versatile flavours, hold a special place in my and the hearts of a lot of bakers and dessert enthusiasts. From the first delightful snap to the lingering nutty sweetness, every bite is a testament to the artistry of baking. I am addicted to this recipe without a doubt!
Today, we’re unveiling our twist on this beloved treat: Eggless Almond Biscotti. Perfectly balancing the rich nuttiness of almonds with a hint of vanilla sweetness, these biscotti are a celebration of simplicity and sophistication. Whether you’re vegan, have allergies, or simply prefer eggless baking, this recipe promises to deliver a decadent delight that’s sure to impress.
INGREDIENTS USED IN ALMOND BISCOTTI
Whole Wheat Flour
Whole wheat flour is particularly rich in dietary fibre, which is essential for digestive health. Whole wheat flour can add a slightly nutty and hearty flavour to the Almond Biscotti. This texture lends itself well to the crunchy nature of biscotti, providing a satisfying bite with every nibble. Using whole wheat flour in almond biscotti can cater to individuals with specific dietary preferences or restrictions, such as those seeking a higher fibre content or following a whole foods-based diet.
Milk, in this recipe is the main wet ingredient. I have used Nestle toned milk for this recipe. You can swatch it with any kind of milk. Milk adds moisture to the dough, helping to bind the ingredients together and create a cohesive mixture. This moisture also contributes to the overall texture of the biscotti, ensuring they are not too dry or crumbly. When brushed on the surface of the biscotti before baking, milk can help achieve a golden-brown colour, adding visual appeal to the finished product.
Almonds are the star ingredient in almond biscotti, providing a rich, nutty flavour that is both distinctive and delicious. Their natural sweetness and depth of flavour infuse the biscotti dough, creating a robust taste profile that is both comforting and satisfying. Almonds add a delightful crunch to almond biscotti, contributing to their signature crispiness.
The presence of almonds in almond biscotti adds visual interest and appeal to the finished product. Whether scattered on top of the dough or studded throughout, almonds create a beautiful and rustic aesthetic that entices the eye and enhances the presentation of the biscotti.
Almonds are a nutrient-dense ingredient, rich in healthy fats, protein, fibre, vitamins, and minerals. Incorporating almonds into almond biscotti not only enhances their flavour and texture but also boosts their nutritional value, making them a wholesome and satisfying snack option.
Sugar is primarily responsible for adding sweetness to almond biscotti, balancing out the nutty flavour of the almonds and other ingredients.
Sugar plays a vital role in the texture of almond biscotti. It helps to tenderize the dough by interacting with other ingredients, such as fats and liquids, to create a soft and chewy texture in the final product. Additionally, sugar contributes to the crispiness of biscotti by caramelizing during baking, resulting in a crunchy exterior.
Butter is a key ingredient in biscotti dough, providing moisture and fat that help create a tender and crumbly texture. As the butter melts during baking, it coats the flour particles, preventing gluten development and resulting in a more tender crumb. This contributes to the overall mouthfeel of the biscotti, making them more enjoyable to eat.
EQUIPMENTS USED FOR MAKING ALMOND BISCOTTI
The kind of equipment you use can hugely impact the final product. So, make sure to always use the best of the equipment that is available.
I have used a whisk to bring the butter and sugar together.
Finally, I baked these delicious Almond Biscottis in my Borosil 60L oven.
OTHER RELATED RECIPES FROM THE BLOG
TIPS TO MAKE ALMOND BISCOTTI
- You can make this recipe with completely all-purpose flour as well.
- If you don’t have sugar, you can replace it with jaggery powder or muscovado sugar as well.
- You can swap the milk for a healthier plant-based alternative as well.
- Toasting the almonds before adding them to the biscotti dough enhances their flavor and adds an extra dimension of nuttiness. Simply spread the almonds on a baking sheet and toast them in the oven at 350°F (175°C) for 8-10 minutes, or until lightly golden and fragrant.
- Press down gently on the logs to flatten them slightly. This will help ensure even baking and uniform slices.
- After the first bake, allow the logs to cool slightly before slicing. Use a sharp serrated knife to cut the biscotti into even slices.
- Store almond biscotti in an airtight container at room temperature for up to two weeks. They can also be frozen for longer storage. Just thaw them at room temperature before serving.
- ½ cup sugar
- ¼ cup butter, melted
- ½ cup milk, warm
- 2 cups whole wheat flour
- 1 + ½ tsp baking powder
- ½ cup almonds
- 1tsp vanilla extract (optional)
- Preheat the oven to 180 degrees Celsius.
- Add melted butter and sugar in a bowl and whisk until pale and fluffy.
- Add warm milk, flour and baking powder to the same bowl and combine everything to form a soft dough.
- Add whole almonds and incorporate them into the dough.
- Divide the dough into two equal portions and shape them into 2 loaves.
- Bake for 25-30 mins until the top and edges are lightly browned.
- Once baked, let them cool and come at room temperature. Cling wrap the freeze the loaves for about 2 hours.
- Then, using a sharp knife, cut ½-inch width biscotti and lay them on a tray lined with silicon mat or parchment paper.
- Bake at 180 degrees Celsius for another 15-20 mins, flipping half way until crisp and golden-brown colour.
If you like my Almond Biscotti recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!