Chocolate Almond Biscotti
Chocolate Almond Biscotti are eggless biscotti. Made with the goodness of almonds and chopped chocolate or choco chips for an amazing flavor. They pair very well with coffee.
Servings: 1 dozen
Ingredients
- 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
Instructions
- 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 °F. 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.