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Eggless Almond Biscotti

| March 11, 2013 Comment

eggless almond biscotti

Try these delicious Eggless Almond Biscotti next time you get the munchies! These Italian cookies make a wonderful tea-time or anytime snack.

Servings: 3 (makes 7)
Cooking Time: 40 minutes


  • 1 1/4 cups all-purpose flour (maida)
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp sugar
  • 1/4 cup butter, unsalted and softened (replace with vegetable oil for a vegan version)
  • 1 tsp orange zest
  • 1 tsp vanilla essence
  • 3/4 cup toasted almond slivers (chopped or not)


  1. Preheat the oven to 320F.
  2. Sieve together the flour, baking powder, and salt. Add the sugar and orange zest.
  3. In a bowl, beat the butter and sugar for 2 minutes. Add the flour mixture along with vanilla essence and almond slivers.
  4. Add 1/4 cup water (or as needed) a little at a time and mix into a smooth dough.
  5. Lightly oil a baking sheet.
  6. Shape the dough into a 3-inch wide and 3/4-inch thick rectangle. Decorate with chopped almonds if you want.
  7. Place on the greased baking sheet (cookie sheet) and bake for 25 minutes.
  8. Remove the biscotti and cool on a wire rack for 15 minutes.
  9. Reduce the oven to 300F.
  10. Cut the baked eggless almond biscotti dough into 1/2-inch slices.
  11. Place the slices cut side down on the baking sheet. Bake again for 25-30 minutes or until golden on the bottom.
  12. Cool the eggless almond biscotti on a wire rack and serve with tea or coffee. Store the remaining biscotti in an air-tight container to keep fresh for 2-3 weeks.

Cooking Tip

For a vegan version, use 3 tbsp vegetable oil and 1/4 cup applesauce.

Category: Eggless Baking

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