Cappuccino Biscotti
Eggless Cappuccino Biscotti are delicious ones. Made with coffee flavor and almonds, they are a grat option to gift during the holiday season. They are also perfect for travel.
Servings: 1 dozen
Ingredients
- 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
Instructions
- 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.
Notes
1 egg = 1 Tbsp Powdered Flax Seed mixed in 3 Tbsp warm water.