Recently, I challenged myself to make almond biscotti and was pleasantly surprised by how simple they are to bake. The only catch? They disappear so fast that you may want to keep an eye on your butter and sugar intake! Still, if you are into baking, it’s a fun therapy, and seeing the final result is immensely rewarding.
I was fascinated to learn that biscotti have over 2,000 years of history, dating back to ancient Rome. They were originally baked for the Roman army as long-lasting, non-perishable rations for long journeys and campaigns. The name comes from the Latin words ‘bis’ (twice) and ‘coctum’ (cooked)—double-baking is the secret behind their signature crunch and rich flavor. Once the Roman Empire fell, biscotti faded into obscurity. They made a resurgence in the mid-1800s when Antonio Mattei, a famous Italian baker, restored them to their original glory. From there, bakers began experimenting with new ingredients and flavors, leading to the variety we enjoy today.
If you love Italian biscotti, you’ll enjoy making them at home as you can use all organic ingredients to make it healthy. Since our family follows a Jain diet, we customized the recipe to be completely eggless. Traditional biscotti rely on eggs as a binding agent, but substituting them with another protein-rich binder gives you the exact same delicious, crispy texture.
Ingredients & Quantity
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All purpose flour 260 gms/ 2cups
Baking powder 5 gms/ 1 tsp
Salt 8 gms (if butter unsalted) or 2 gms (if butter salted); Translates to 1/8 tsp(salted) or 1/2 tsp(unsalted)
Butter 71 gms/ 5 tablespoon
Sugar 120 gms or 2/3 cup
Vanilla extract 1 tsp
Flaxseed Meal 8 gms mixed with 30 gms of water; Translated to 1 tablespoon mixed with 2 tablespoons water
Almonds (sliced) 90 gms
Milk 45-60 ml; 3/4 tablespoon and also the exact amount based on your dough needs. Observe - should not get too fluid.
Almond Extract 1 tsp
Zest of 1 medium lemon; You can use Orange zest if you prefer orange flavor. Ideal to not mix flavors and keep them separate.
Instructions:
Preheat Oven [350 degrees F or 180 degrees C]
Mix Flaxseed meal with water, let it sit for 5 min to gel.
In a separate bowl, cream the butter and sugar until light and fluffy.
Add dry ingredients to the wet mixture. Combine. Add chopped almonds and enough milk until the dough comes together.
Shape the dough into a log (roughly 12 inches long, 3 inches wide) on the prepared sheet. This may need some repetition and work if you are a beginner.
Bake for 30-35 min until golden and firm. Cool on a rack for 20 min.
Cut the log diagonally into ¾ inch slices.
Lay slices cut-side down and bake for another 12/ 15 min per side until crisp. Remember this 12 min per side. You will need to flip it.
Cool and eat.