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Eggless Almond Biscottis

August 19th, 2008 Madhuram Posted in Cookies, Egg Free, Italian Cooking, Vegan Baking |  Print This Recipe | 31 Comments »

Two weeks back I borrowed Vegan Italiano book by Donna Klein from the library in order to send a couple of entries to DK’s AWED – Italy and Dee’s Herb Mania – Basil.  But due to some reason or the other I was not able to open the book until yesterday.  The book has everything from appetizers, soups, salads, one pot meals to decadent desserts.  I don’t know why, but I always start from the last in any book/magazine (not fiction though).  Once I also heard an astrologer mention that “Mithuna” (Gemini) rasi people tend to do that.  While doing so I found this simple almond biscotti recipe using applesauce.  The amount of fat/oil used in the recipe also caught my attention.  It requires just 1.5 tablespoons of canola oil!

• Ingredients
• Procedure
• My Notes

Ingredients

Whole Wheat Flour – 3/4 cup (See My Notes)

Unbleached All Purpose Flour – 3/4 cup

Baking Powder – 1/2 tablespoon

Salt – 1/4 teaspoon

Sugar – 3/4 cup (See My Notes)

Sweetened Applesauce – 6 tablespoons

Canola Oil – 1.5 tablespoons

Pure Vanilla Extract – 1/2 teaspoon

Pure Almond Extract – 1/2 teaspoon (I made it 1/4 teaspoon)

Slivered Almonds – 3/4 cup

Yield:15 Biscottis

Procedure >>

Procedure

(Click on the thumbnails for a bigger view)

1.  Preheat the oven to 350F (175C).
2.  Line a standard size baking sheet with foil or parchment and set aside.
3.  In a large bowl, mix together the flours, baking powder, and salt until thoroughly combined.

4.  In a medium bowl whisk together the sugar, applesauce, oil and extracts.
5.  Add the sugar mixture and almonds to the flour mixture, stirring to combine.
6.  Finish mixing with your hands until thoroughly  combined.

7.  With floured hands, shape the dough into 1 log about 3 inch wide and 3/4 inch in thickness and transfer to prepared baking sheet. (See My Notes)
8.  Bake on the center rack 25 minutes or until firm to the touch.
9.  Remove the baking sheet from the oven and let cool 15 minutes. 
10. Decrease the oven temperature to 300F(150C).
11. Using a sharp knife carefully cut the cooled log crosswise into 1/2 inch wide slices.
12. Remove the foil and place the slices, cut-side down, on the baking sheet.

13. Bake about 7 to 10 minutes, or until bottoms are just golden.
14. Turn the slices over and bake to 5 to 8 minutes, or until bottoms are golden.
15. Using a spatula, transfer to a wire rack and let cool completely.
16. Store in airtight containers up to two weeks, or freeze.

<< IngredientsMy Notes >>

My Notes
1.  Shaping the dough into a log:  At first I floured the surface and tried making log, but transferring it to the baking sheet was a little tricky.  Instead I rolled back the dough into a ball again and transferred it to the baking sheet and formed a log on the sheet itself.  This was very easy.

2.  Also slicing the baked log, requires patience, because it tends to break in the middle.

3.  I observed that the baking time mentioned in the recipe (both for baking the log and for baking the slices) are just approximations.  It took another 5-8 minutes to get the desired result.

4.  The biscottis came out well, but I would suggest using all purpose flour itself instead of whole wheat flour and also reducing the quantity of sugar to 1/2 cup.  It was very sweet to our taste, also it had an earthy flavor because of the whole wheat flour.  I have made chocolate cookies using whole wheat flour earlier and my family loved it, but we felt that it did not work out for the biscottis.  This eggless biscotti recipe is definitely a keeper and I will be baking it regularly using all purpose flour.

<< Procedure

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Tags: all purpose flour, Applesauce, baking powder, Canola Oil, Pure Almond Extract, Pure Vanilla Extract, salt, Slivered Almonds, sugar, whole wheat flour

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31 Responses to “Eggless Almond Biscottis”

1. 1
   kamala Says:
   August 19th, 2008 at 7:33 am

   I have one Biscotti in my blog with eggs . I want to try this eggless version since my hubby didnot like the smell of egg in it..Grt job Madhu!!!

2. 2
   sangeeth Says:
   August 19th, 2008 at 8:35 am

   wow! u inspire me to bake girl!!!luve the recipe

3. 3
   Priti Says:
   August 19th, 2008 at 9:05 am

   These Biscottis looking real gud…so crispy and the colour is awesome..from bgr use to get almond biscottis but yours looks better than those

4. 4
   Sweatha Says:
   August 19th, 2008 at 9:53 am

   Will try it !Thanks for sharing

5. 5
   DivyA Vikram Says:
   August 19th, 2008 at 11:23 am

   Madhu..I made a similar one using anise..Looks too good..They taste perfect with coffee n tea..

6. 6
   srimathi(foody.guru) Says:
   August 19th, 2008 at 1:30 pm

   I am so glad to see an eggless biscotti recipe. They look very delicious and makes me want to grab one. Very nice pictures.

7. 7
   A-kay Says:
   August 19th, 2008 at 4:23 pm

   Thanks for posting the egg-free version – will surely try this.

8. 8
   Anjali Damerla Says:
   August 19th, 2008 at 4:59 pm

   Very yummy looking biscotti.
   I once tried making some.I don’t know what I did wrong but my biscottis came out very dry and crumbly. I never tried making again.
   I should try your recipe.

9. 9
   shri Says:
   August 19th, 2008 at 5:36 pm

   Yummy recipe

10. 10
    Uma Says:
    August 19th, 2008 at 6:07 pm

    Definitely a delicious biscotti! Love the fact that it requires less amount of oil.

11. 11
    krystyna Says:
    August 19th, 2008 at 6:30 pm

    Sounds very good and yoummy to me.
    Tkanks!!!

    Best wishes to you and yours!

12. 12
    krystyna Says:
    August 19th, 2008 at 6:31 pm

    I like almonds!

13. 13
    Cham Says:
    August 19th, 2008 at 8:47 pm

    Eggless biscottis are looking 2 good Madhu

14. 14
    sushma Says:
    August 19th, 2008 at 10:31 pm

    biscotti looks so yummy and nice i never baked it thanks for sharing the receipe

15. 15
    notyet100 Says:
    August 19th, 2008 at 11:48 pm

    thy look so yum,..

16. 16
    sia Says:
    August 20th, 2008 at 2:44 am

    recently i have been bitten by baking bug. i am happy to discover eggless biscotti but will follow ur suggestion and use self-raising flour.
    and madhu, gorgeous pic…

17. 17
    Roma Says:
    August 21st, 2008 at 4:36 am

    yummy Madhu ! Makes me want to pick one right away!

18. 18
    Dee Says:
    August 21st, 2008 at 12:47 pm

    Lovely picture madhu , biscotti and eggless… its a must try… btw can u tell me where did u find the recipe of cracked wheat idli .. can u post it ?

    Cheers!

    Dee

19. 19
    Paru Says:
    August 21st, 2008 at 1:34 pm

    Looks very delicious..First time here..lovely blog with great recipes..

20. 20
    Sweatha Says:
    August 21st, 2008 at 7:11 pm

    Hi Madhu,I have used some of your recipes.I am a regular reader.Please pick up an award from my site.Link:http://tastycurryleaf.blogspot.com/2008/08/strawberry-banana-sorbet-my-first-award.html

21. 21
    Hima Says:
    August 22nd, 2008 at 6:17 am

    I never had biscotti till today.. so no idea how they taste.. but your eggless version is tempting me to try once..

    I am hosting an event called Sunday Snacks, would appreciate if you can come up with something for that event too.. the theme is Bake it.. so might be an apt one for you..

22. 22
    Darshana Says:
    August 25th, 2008 at 12:42 pm

    Dear Madhu

    Hi, I am excited to find a eggless biscotti recepie. Thanks a ton. Can applesauce be substituted with oil or sugar.

    Darshana, the recipe already has just 1.5 tablespoon of oil, so I don’t think it’s necessary to replace it with applesauce, because it is also one of the ingredients. But I would definitely recommend to cut back on the sugar. It was way too much sweet for our taste.

23. 23
    Darshana Says:
    August 26th, 2008 at 12:44 pm

    Madhu I appreciate your quick response and will try it soon and update the results. Thank you onceagain.

24. 24
    varsha Says:
    August 28th, 2008 at 1:56 pm

    hi would like to kno which brand apple sauce to use, i have never used one before..pl do help..i really want to try this out
    thanks

    Varsha, any brand is fine. I used the store brand (Giant). Use the smooth version. If you are able to find only the chunky, blend it in a mixer before using it. Also bake for the minimum time mentioned in th recipe and then increase the time accordingly, if required. Mine looked as if it needed more time in the oven so I kept extra 5-8 minutes.

25. 25
    sunshinemom Says:
    September 13th, 2008 at 8:41 am

    UMMMMMM! Wish I could have this!

26. 26
    cherry Says:
    October 17th, 2008 at 1:21 am

    i don’t have applesauce. can i use honey instead? or omit it altogether? thanks

27. 27
    cherry Says:
    October 17th, 2008 at 1:23 am

    i don’t have apple sauce. can i omit it altogether or what else do i use? thanks

    Reg applesauce, usually it is used as a substitute for fat(oil/butter) or eggs. In general half the quantity of fat is substituted by applesauce for low calorie baked goods. In this particular recipe I’m not sure if it is used as an egg substitute or fat substitute.

    Reg. using honey. Already the biscottis were too sweet as I have mentioned in the My Notes section. So I think using honey might make it even sweeter. What I would do , if I don’t have applesauce:

    1. Reduce the quantity of sugar to 1/2 cup.
    2. Instead of using 6 tablespoons of applesauce, I would replace it with 4 tablespoons of vegetable/canola oil and 2 tablespoons of honey.
    3. Also try using all purpose flour itself instead of a combination of whole wheat flour and all purpose flour. We did not like the flavor of whole wheat flour in the biscottis.

28. 28
    cherry Says:
    October 21st, 2008 at 1:36 am

    thanks for clarifying

29. 29
    Anne Says:
    February 3rd, 2009 at 12:56 am

    Great recipe! I did not have applesauce so I used mashed sweet potato with a little extra water to make a similar consistency. I left out the almonds and almond extract. Instead I used walnuts, 1/2 tsp cinnamon, 1/8 tsp cloves and 1/2 tsp mace.

    Thanks for the feedback Anne and I love the twist you have given to the recipe. Did you use whole wheat flour or all purpose flour?

30. 30
    Katherine Says:
    May 3rd, 2009 at 8:53 pm

    Just made the biscotti and the crinkle cookies. Thanks! As for me, I made the biscotti with the reduced sugar and thought it could use more if eaten as a cookie. I like the anise idea too. Used a little more than a tablespoon of amaretto instead of almond extract.

    You’re weclome Katherine. Amaretto sounds great too!

31. 31
    nidhi Says:
    July 24th, 2009 at 5:45 pm

    hi madhu,

    I have been a regular visitor of your website, i have tried a couple of receipes and they turned out awesome. Thanks for sharing wonderful receipes.Also i need some ideas regarding
    how to consume buttermilk, any other savory receipes?

    nidhi

    Thanks Nidhi. I’ll get back to your requests after my vacation.

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