Dairy & Egg Free Almond Biscotti
Dairy & Egg Free Almond Biscotti
Ingredients
- 2 Tablespoons Bob’s Red Mill Egg Replacer
- 4 Tablespoons Warm Water
- 132 Grams Granulated Sugar ⅔ Cup
- 1 Teaspoon Vanilla Extract
- 57 Grams Miyoko’s Plant Based Butter – Melted and cooled slightly 4 Tablespoons
- 180 Grams All Purpose Flour 1 ½ Cups
- 1 ½ Teaspoons Baking Powder
- ¼ Teaspoon Kosher Salt
- 1/2 Cup Toasted Skin on Almonds – Coarsely Chopped
Instructions
- Preheat your oven to 350° F.
- In a small bowl whisk together the Bob’s Red Mill egg replacer and the water. Set aside to thicken for 1 minute, as per package directions.
- In a large bowl place the sugar, thickened egg replacer and vanilla extract. Using a hand mixer with the whisk attachments beat on high for 2 minutes.
- Add the melted Miyoko’s Plant Based Butter and beat on high for 2 minutes.
- In a medium bowl whisk together the flour, baking powder and salt. Add the chopped almonds and toss to coat with the flour mixture.
- Add the flour/almonds and using a rubber spatula fold into the egg/butter mixture until combined and no flour is visible.
- Divide the dough in half. Shape each piece of dough into a 9” x 2” log and place them on a parchment lined 12” x 16” baking sheet 2” apart.
- Bake for 20-22 minutes or until the logs are firm on top and lightly browned.
- Remove from the oven and place on a rack for 10 minutes.
- After 10 minutes place the logs directly on the rack and allow to cool completely.
- Lower the oven temperature to 325° F.
- When cooled place the logs on a board and slice them on the diagonal about ½” thick using a non-serrated very sharp knife.
- Place the biscotti cut side down on the parchment lined baking sheet and bake for 10 minutes.
- Turn the biscotti over and bake an additional 10 minutes.
- Remove from the oven and place the biscotti directly on a rack and allow to cool completely.
