Chocolate Almond Biscotti are eggless biscotti. Made with the goodness of almonds and chopped chocolate or choco chips for an amazing flavour. They pair very well with coffee.
For this month’s sweet punch, they chose Chocolate Almond Biscotti from Joy of Baking. Biscotti was totally new for me, to tell you a secret, for the first time I’d consciously became aware of something called Biscotti. And again the challenge of substituting eggs came up. Every time I divert from the given recipe, I’m quite apprehensive & excited about the outcome. I chose to replace eggs with Flax Seed as it works well where the dish has nutty flavour. I also used Milk compound Chocolate as that was available at home with me. My oven doesn’t have 165 C so I chose the closest to it (160 C) & increased the time by 2 mins. It worked fine for me.
1 egg = 1 Tbsp Powdered Flax Seed mixed in 3 Tbsp warm water
Chocolate Almond Biscotti
- 110 gram blanched almonds toasted & chopped coarsely
- 135 gram sugar granulated
- 2 tbsp flax seed powder
- 6 tbsp warm water
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- 225 gram all purpose flour
- 110 gram dark chocolate chopped coarsely or choco-chips
- 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 medium bowl, beat together flax seed egg & sugar till thick & fluffy on high speed. This should take about 5 mins.Add in vanilla extract & beat well.
- In a separate bowl sieve flour, baking powder & salt. Whisk together.
- Add flour mixture to flax seed mixture. Beat till combinedSlowly fold in the chopped almonds & chocolate.
- Transfer the dough on the lined baking sheet & make a log of about 12″ long & 3.5″ wide. You might need to dampen your hands as dough would be sticky.
- Bake for 25 mins at 180 C or till firm to touch.
- Remove from oven & cool on a wire rack for 10 mins.
- Transfer to a chopping board & diagonally cut the dough into slices of 3/4″ thickness.
- Reduce oven temp to 160 C. Place the biscotti cut side down on the baking sheet & bake again for 12 mins. Turn over the slices & bake for another mins.
- Remove from oven & cool on a wire rack.
V as usual couldn’t wait to come back & enjoy them with some warm milk before bed. I was also busy nibbling on all the left overs from each baking cycle. :) I felt that my slices were not as thin as they should have been. This is a keeper recipe for me & I’ll surely improvise on the thickness. Till then enjoy with a hot cuppa!
Today is my sister’s birthday. Wish you a very happy birthday with these biscotti & a promise that I’ll surely bake these for you when I meet you next. Love you Didi! Hope you enjoyed your b’day gift.