Monday, January 31, 2011

Eggless Almond Chocolate Biscotti

Have you wondered how looking at recipes on the internet or in a magazine/book is similar to shopping? Be it clothes shopping or looking at the modern furniture. When we look at the display, there are three kinds (in my opinion). First category - you decide that is not for you and don't bother about it at all. Second category - you are suddenly in love with it but want a different color or print. Third category - perfect in all the ways for you and you want to either try it on and later buy it.  Same goes with recipes. First category - you probably will never make it. Second category - you make it but to suit your taste and diet. Third category of course is you follow the recipe to a 'T'. When I saw the Peanut butter pecan biscotti recipe on Joy's site today, it fell into the category two. I wanted to make it right away, but didn't want to use peanut butter. I had some almond butter waiting to be used and here is my adaptation of her recipe. I made it eggless and used chocolate chips since my kids are not fond of nuts in baked goodies.

Adapted from - Joy the baker.
Almond butter - 1/3 cup (Homemade or store bought)
Vegetable oil / Canola oil - 1/4 cup
Sugar - 1 cup
All purpose flour - 2 cups
Baking powder - 1 tsp
Salt - 1/4 tsp
Powdered Flax seed - 1 1/2 TBSP
Warm water to mix with flax seed powder - 4 1/2 TBSP
Vanilla - 2 tsp
Chocolate chips or chunks - 3/4 cup
Milk - 1 TBSP to brush the log
Turbinado or raw sugar - to sprinkle about 2 TBSP

Preheat the oven to 325 F. Line two small or 1 large baking sheet with parchment paper. Set aside. In a bowl, combine flour, baking powder, salt. Whisk to combine and set aside. In a small bowl, mix warm water with flax seed powder and mix very well. Set aside that for 5 minutes.

In another bowl, take oil, almond butter, sugar. Beat it till everything is very well incorporated. Add the flax seed water mixture and continue to beat till everything comes together. Add vanilla. Add the flour mixture and beat. You will have to use your hands to bring the dough together and it will be very dry. Add the chocolate chips or chunks and form a dough. Dough will be crumbly, but don't worry about it. It will come together when baked.
Divide the dough into two portions and form a log. I made it to almost 10 inches long but short. Its thickness should be about 1/2". Brush with milk and sprinkle generously with sugar. Bake for 30 - 35 minutes rotating the pan/s half way.
Let it cool to handle but not completely cool. Transfer the logs to the cutting board and slice them to about 1 - 1 1/2" wide. I sliced them vertically instead of diagonally to get more cookies. Bake for 12 - 15 minutes flipping them halfway. Cool and store in an airtight container when completely cool. I got about 3 dozen 3" long and 1" wide biscottis.

Enjoy. Pin It


  1. I love biscottis especially with tea. Have tried making them only one. This sounds like a nice recipe. In my bookmarked list.

  2. yummy...that looks and sounds so good!

  3. Nice looking biscottis. Great preparation.

    Hamaree Rasoi

  4. Bookmarked, though I may not actually use almond butter cos it's not easily available here.

  5. Rekha,
    I have the recipe to make almond butter at home. Check it out if you want to give it a shot.

  6. Looks great,biscottis are inviting and great tea time snack.

  7. Love the beautiful color and crisp texture of these baked goodies!

  8. Can we use regular unsalted butter for almond butter?

  9. Sowmya,
    Yes, you might substitute butter. But, the dough might be a little more wet and you might have to bake for a minute or so more since butter has water content. If you do try that way, let me know.


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