Nalini'sKitchen: Eggless Almond Biscotti

Today is the last day for the 3rd week of the the mega Blogging Marathon and I am sharing an eggless version of almond biscotti.
Biscottis are twice baked cookies or biscuits popular in Italy.These are oblong shaped cookies/biscuits,cutting the loaf when its out from the oven and bake it again to get a crunchy texture.
I made these biscottis for the first time and wanted to make it eggless,so used an extra tbs of butter and a pinch of baking soda and some milk.I followed this recipe which was given long time in Home Bakers Challenge event.Used some chopped almonds and made.
Since I didn't reduce the temperature for second bake,it browned little more.The taste was so good with perfect crunch and vanished on the same day I baked.Off to the recipe..........................

Eggless Almond Biscotti

Basic Information

Preparation time ~ 15 minutes
Resting time ~ 10-15

Cooking time ~ 25-30 minutes+25 minutes

Makes ~ 12-14 biscottis

Ingredients

Ingredient	Quantity
All purpose flour	1 cup
Granulatedsugar	5 tbs
Unsalted Butter(room temperature)	5 tbs
Vanilla extract	1 tsp
Baking powder	1/2 tsp
Baking soda	a pinch
Salt	a pinch
Chopped almonds	2 -3 tbs
Milk	1-2 tbs

Method

In a bowl mix in the all purpose flour,baking powder,soda and salt.Set it aside.Cream the butter and sugar together well.Add the vanilla extract.

Add in the mixed dry ingredients and mix it well,add a tbs of milk and mix it well.Add in the chopped almonds and mix it well to a form a dough.

Preheat the oven at 350 F.Shape the dough to a log as shown and keep it on a baking tray and bake it in the preheated oven for 25 minutes or the top gets a nice golden color.Turn off the oven.

Now if you are having a spray bottle ,spray water lightly on the top and sides of the baked log and cover it with a damp cloth for 10.Otherwise with wet hands gently press the top and sides of the baked log.This will soften the crust,now gently slice it diagonally using a sharp serrated knife or pizza cutter.

Arrange it on a lined baking tray and preheat the oven at 325F and bake it for 20-25 minutes or till it becomes nice and crunchy.Bake it for 10-12 minutes then turn the biscottis to the other side and bake for 10 -12 minutes.Cool it on a wire rack.

Store it in an air tight container

Chop the almonds to smaller pieces, I chopped slightly bigger pieces but bit difficult while slicing after the first bake.
Chopped pistachios and dried cranberries also can be used.