Cappuccino Biscotti

Eggless Cappuccino Biscotti are delicious ones. Made with coffee flavour and almonds, they are a grat option to gift during the holiday season. They are also perfect for travel.

More cookie recipes are to choose from – basil cookies, gingerbread man, almond biscotti.

2 weeks ago, I traveled to my mom’s place after a year.

Updating my scheduled post – I didn’t go. My younger developed a bad case of cough & cold a day before traveling. :( Since I made these biscottis for my mom & sis, I’ve decided to dedicate this post to them & am leaving the post unchanged from here on –

Since my mom is an exceptional cook & both my sis’s also take after her, I (am the black sheep of cooking) usually show-off with little baking that I manage. ;) But this time I realized that I can’t dazzle them with lot of baked goods as my mom’s both ovens (cooking gas range & electric) have conked off together & my mom is in no hurry to have them repaired or replaced. :(

So I decided to bake one and carry from Pune only. You see, how could I let go a chance!

Eggless Cappuccino Biscotti
Eggless Cappuccino Biscotti

I was going to reach her place atleast after 3 days from starting date, this made me zero onto a biscotti. Biscottis keep well & can be stored in an air-tight container for weeks. Also, since I was visiting at the onset of winter, hot tea & coffee would be made by liters and it would make a perfect accompaniment. I’ve earlier made a reasonable attempt at biscotti & felt I could handle it.

Eggless Cappuccino Biscotti
Eggless Cappuccino Biscotti

I chose a recipe from Joy of Baking and made some small changes as per availability of ingredients or taste. I replaced hazelnuts with blanched almonds, I added almonds essence to it. I replaced egg with flax-seed powder. I skipped ground cloves as didn’t have them on me. I added another 1 Tbsp of coffee decoction as the dough didn’t come together well. I adjusted the width & length of dough-logs as per my baking sheet.

The biscottis are perfect & crisp for dunking in and enjoying a moist bite. Though I felt them a bit too sweet and would prefer using 3/4 cup sugar next time.

Eggless Cappuccino Biscotti
Eggless Cappuccino Biscotti

Note –If you like little soft chewy biscotti & don’t want to dunk them in coffee/ tea, then reduce last baking time slightly, else bake as per given time for crisp biscotti. They store well in air-tight container for few weeks & make for a wonderful treat for near & dear ones staying far away and whom you wish to remember during this festive season.

I stored & took them in an air-tight tupperware container with butter paper/ parchment paper placed in between each layer.

Eggless Cappuccino Biscotti
Eggless Cappuccino Biscotti

Cappuccino Biscotti

Eggless Cappuccino Biscotti are delicious ones. Made with coffee flavour and almonds, they are a grat option to gift during the holiday season. They are also perfect for travel.
Prep Time10 mins
Cook Time1 hr
Course: Snack
Servings: 6


  • ¾ cup blanched almonds
  • 2 cup all purpose flour
  • 1 cup sugar granulated
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon powder
  • ¼ cup espresso or strong coffee cooled (add extra, if required)
  • 1 tbsp milk
  • 1 tbsp flax seed
  • 3 tbsp warm water
  • 1 tsp vanilla extract
  • 1 tsp almond essence
  • ½ cup chocolate chips


  • To blanch almonds, place them in boiling water for about 1 min. Drain & immediately place them in ice-cold water to stop further cooking. Peel the almonds. Step by step process here.
  • 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.
  • Mix flax seed powder & warm water. Mix well & allow to stand for 5-10 mins.
  • Line a baking sheet with parchment paper or butter paper.In a small bowl, whisk together, espresso, milk, flax seed-egg, almond essence & vanilla.
  • In a large bowl, beat flour, baking powder, soda, sugar, salt & spices until combined.
  • Gradually add the espresso mixture & beat until dough forms. Adding nuts & chocolate chips about halfway through.With floured hands, divide the dough into half.
  • On a lightly floured surface, roll each into a log 10″ long & 2″ wide. Transfer them onto the prepared baking sheet, spacing them about 3″ apart to allow for logs to spread.
  • Bake for about 35 mins or till firm to touch. Remove & cool on a wire rack for 10 mins.Reduce the oven temp to 150 C.
  • On a chopping board, cut the logs crosswise on the diagonal into 3/4″ slices.
  • Arrange the slices on the baking sheet & bake for 5 mins on each side or until they are pale golden.
  • Remove from oven & allow to cool completely. Store in an air-tight container.


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

6 responses to “Cappuccino Biscotti”

  1. Looks really yummy.. Can you please link the same to my event page using the linky tool.

  2. jagruti says:

    looks yum……you can send it to my event…
    Jagruti’s Cooking Odyssey
    Grand Festives Feasts !

  3. Looks inviting and love the crunchiness of biscotti. Thx for linking.

  4. […] Eggless Cappuccino Biscotti from Confusion Cook by Deepali […]

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