Eggless Cappuccino Biscotti Recipe

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.

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!

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.

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.

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.

How to Make Soft Chewy Cappuccino Biscotti?

Print Recipe

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.

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Baking, Snack

Cuisine: Vegetarian

Keyword: Bakery, chocolate, Coffee, cookies, eggless

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.