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.
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.