Friday, December 4, 2020

Eggless Classic Biscotti


Biscotti are Italian crunchy, dry, cookies that are twice baked (just like a tea rusk or cake rusk). The dough is shaped into logs, baked, cooled, sliced, and baked for crisp cookies. They can me made in different flavor variations. They are perfect to dunk in a cup of tea or coffee. They may be technically cookie but they are no way near the soft chewy cookies. They are crisp, and crunchy, yet very flavorful in each bite. in fact, they are addictive. They are perfect to dunk in tea or coffee.


They stay fresh longer as they are twice baked. So, a perfect edible holiday gift. When you make cookies for your neighbors or teachers, try making these instead. They don't crumble. So, a very good choice for packing and mailing to friends and relatives too. 



The classic biscotti has the almond and anise flavoring. Anise gives a wonderful aroma and flavor uplift. There may be many versions of biscotti, but this is my first favorite one. Hence apparent that this is a perfect post for bake-a-thon.  It is very simple to make. They are eggless too. I am posting this for the events Bake-A-Thon 2020 and Blogging Marathon - Edible gifts. 




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 Ingredients


All-purpose flour - 1cup

Sugar - 1/3 cup

Baking Powder - 1/2 tsp

Almonds - 1/4 cup, chopped

Salt - 1/4 tsp

Anise extract 1/4 tsp

Butter - 2tbsp

Aquafaba - 3 tbsp

Vanilla - 1/2 tsp


Method


Mix the flour, salt, and baking powder and keep aside. In another bowl, cream butter, sugar, aquafaba. It will look curdled, but its ok. Add the vanilla and star anise extract and beat once.


Preheat the oven tp 350 degrees F. Slowly add the flour to the wet ingredients mix and gently mix. It will come to a mass that will hold shape. Add the nuts, mix well. Shape into 3 in wide and 10-12 inch long log and flatten it slightly on top.


Bake for 20-22 minutes. Take it out and cool for 15-20 minutes. Slice 1/2 inch hick oblong slices. Keep face down on the baking tray and bake for 9-10 minutes. 


Cool on cooling rack.

 Serve or store in an airtight container.






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5 comments:

  1. Wow , these biscottis look fantastic , must be so so crunchy ! It’s been a long time since I baked them , must make some!

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  2. Biscotti is such a classic. Love the anise flavouring ...very unique

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  3. Looks good. Its been a while since I baked them. I am yet to work with aquafaba.

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  4. Biscotti and chai are true emotions.. Beautiful Bake :)

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  5. I would love to get that parcel of biscoffi right now! They just look so crunchy and amazing...

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