Bake Temperature: 175°C
Yield: 18–22 biscotti
Category: Eggless Cookies / Tea-Time Biscuits
Ingredients
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All-purpose flour – 190 g
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Sugar – 150 g
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Baking powder – 1 tsp
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Salt – ¼ tsp
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Unsalted butter (melted) – 3 tbsp
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Milk – 5–6 tbsp (as needed)
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Vanilla essence – 1 tsp
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Almonds (toasted & roughly chopped) – 80 g
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:
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All-purpose flour
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Sugar
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Baking powder
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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.
Storage Instructions
Store eggless almond biscotti in an airtight container at room temperature for 10–12 days.
Pro Tip
For extra crunchy biscotti, extend the second bake by 3–4 minutes, keeping a close watch to prevent over-browning.
