Eggless Almond Biscotti Recipe (Crispy & Crunchy)

Bake Temperature: 175°C
Yield: 18–22 biscotti
Category: Eggless Cookies / Tea-Time Biscuits

Ingredients

• All-purpose flour – 190 g

• Sugar – 150 g

• Baking powder – 1 tsp

• Salt – ¼ tsp

• Unsalted butter (melted) – 3 tbsp

• Milk – 5–6 tbsp (as needed)

• Vanilla essence – 1 tsp

• Almonds (toasted & roughly chopped) – 80 g

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Step-by-Step Method

Step 1: Prepare the Oven

Preheat the oven to 175°C. Line a baking tray with parchment paper and keep it ready.

Step 2: Mix Dry Ingredients

In a large bowl, combine:

• All-purpose flour

• Sugar

• Baking powder

• Salt

Mix well to distribute everything evenly.

Step 3: Add Wet Ingredients

Add melted butter and vanilla essence.
Gradually add milk, a little at a time, and mix gently to form a soft but firm dough.
⚠️ Do not overwork the dough.

Step 4: Add Almonds

Fold in the toasted, chopped almonds evenly throughout the dough.

Step 5: Shape the Dough

Shape the dough into a rectangular log, about 2.5–3 cm thick, and place it on the prepared baking tray.

Step 6: First Bake

Bake for 25–30 minutes, or until the log is lightly golden and firm to touch.

Step 7: Cool & Slice

Remove from the oven and let it cool for 10–15 minutes.
Using a sharp knife, slice diagonally into biscotti pieces.

Step 8: Second Bake (Crisping)

Place the slices cut-side down on the tray.
Bake again for 10–12 minutes, flipping halfway for even crisping.

Step 9: Cool Completely

Allow the biscotti to cool completely. They will become crisp as they cool.

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Storage Instructions

Store eggless almond biscotti in an airtight container at room temperature for 10–12 days.

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Pro Tip

For extra crunchy biscotti, extend the second bake by 3–4 minutes, keeping a close watch to prevent over-browning.