Egg Free Biscotti
I love things that are egg free because eggs have a lot of the calories. The sugar does too but Im trying to put in splenda for that. Splenda does work almost everywhere. Its an amazing substitute.
I love things that are egg free because eggs have a lot of the calories. The sugar does too but Im trying to put in splenda for that. Splenda does work almost everywhere. Its an amazing substitute.
- Carbohydrate 15.8544835778246 g
- Cholesterol 0 mg
- Fat 1.63088822247897 g
- Fiber 0.575452165717745 g
- Protein 1.32996078526449 g
- Saturated Fat 0.128642656350041 g
- Serving Size 1 1 Serving (21g)
- Sodium 17.2057011562768 mg
- Sugar 15.2790314121069 g
- Trans Fat 0.107052283727047 g
- Calories 81 calories
Step-by-step
- Put the oven to 350 degrees F.
- Mix together flour, sugar, whole almonds, fine ground almonds, baking soda, baking powder, salt and cinnamon.
- In a separate bowl, blend honey, water, and extract and then add to the dry.
- Turn the dough on a floured surface.
- Divide the dough in half and make into logs.
- Place the logs onto a greased sheet and put in the oven for 30 minutes. (if you have air bake, use it because then the bottom of the biscotti log isn't burned.)
- Remove and cool for 10 minutes.
- Cut with serrated knife into slices 1/2-1/4 inch thick.
- Put on the baking sheet and bake for 10-15 more minutes.
- Put on the racks to cool.
Traditional Versus Eggless Structure
Standard Italian cantucci rely heavily on whole eggs for structural binding and a golden exterior crust. Removing eggs changes the dough chemistry significantly. Honey and water substitute for the moisture normally provided by yolks and whites. This formula requires thorough mixing of the dry components—flour, baking soda, and baking powder—to distribute leavening agents evenly without structural proteins from eggs.
Judging Doneness by Sight and Touch
Baking times serve as rough estimates rather than absolute rules. The initial logs bake at 350 degrees Fahrenheit for 30 minutes until they feel firm to a light press. After slicing the logs into individual pieces, return them to the oven for 10 to 15 minutes. Watch for the edges to turn a light golden brown and ensure the centers lose any spongy resistance when squeezed gently.
Storage and Freezing Behavior
Dry cookies possess exceptional shelf life properties due to their low moisture content. Store baked slices in an airtight metal tin at room temperature for up to three weeks. These logs freeze successfully before or after the second slicing phase. Wrap cooled biscotti tightly in plastic wrap followed by aluminum foil to prevent freezer burn for up to two months.
