Eggless Orange Almond Biscotti / Eggless Biscotti
These Orange Almond Biscotti without Eggs are crisp, buttery, and full of fresh orange flavor and toasted almonds. This easy biscotti recipe uses simple pantry ingredients and a cornstarch mixture as an egg substitute. Perfect for dipping into coffee or tea, these twice-baked cookies are crunchy, flavorful, and ideal for storing or gifting.
Servings: 28 Biscotti
Ingredients
- 1 cup (150g) almonds (lightly toasted and chopped)
- 2½ cups (300g) all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoon cornstarch
- 4 tablespoon water
- ½ cup (114g) unsalted butter softened to room temperature
- ¾ cup (150g) granulated sugar
- 1 teaspoon pure vanilla
- 2 teaspoon orange zest
- ¼ cup (60ml) orange juice
Instructions
- Preheat the oven to 325° F. Line the baking sheet with a silicone mat or parchment paper. Set aside.
- Lightly toast almonds and chop coarsely. Set aside.
- Sift together the flour, baking powder, and salt in a medium bowl. Whisk everything together well and set it aside.
- Mix 2 tablespoon cornstarch with 4 tablespoon of water in a small bowl, and set aside.
- In a bowl of a stand mixer fitted with a paddle attachment or an electric mixer, cream the butter and sugar on medium to high speed until light, fluffy, and creamy. Scrape down the sides and bottom of the bowl.
- Add the cornstarch and water mixture, vanilla, and orange zest, and beat until everything is well combined. Scrape down the sides of the bowl again.
- Add the dry ingredients and orange juice, and mix on low speed to combine. Next, add the chopped almonds and mix until thoroughly distributed. However, make sure not to overmix.
- Place the dough onto a clean, lightly floured surface or baking mat. Divide the dough into two equal parts.
- Place the dough balls into a prepared baking sheet. Shape each dough into a log, about 9 inches long and 2 inches wide.
- Keep both logs on a baking sheet with at least 3 inches of space between them. If using a small baking sheet, bake one log at a time.
- Bake in preheated oven for 25 to 30 minutes or until the top is firm to the touch and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool on the baking sheet. However, do not let the logs cool completely.
- Carefully transfer the logs to a cutting board when they are still warm. Use the serrated knife to cut the logs into even diagonal slices. There will be 26-28 slices in total.
- Transfer the biscotti back onto a baking sheet, lay them flat, and leave just a small space between them.
- Return the biscotti to the oven and bake them again at 325° F for 15-25 minutes or until they begin to brown around the edges.
- Because every oven is different, you may need to bake the biscotti a little longer than 15-20 minutes. Then remove the biscotti from the oven and allow them to cool on the baking tray.
- The biscotti can be kept in an airtight container for at least two weeks.
Notes
- Measuring: Measure the ingredients correctly, preferably using a kitchen scale.
- Toast Almonds: Lightly toasting enhances flavor significantly; do not skip this step.
- Do Not Overmix: Overmixing results in tough, crumbly biscotti.
- Slice While Warm: Cut biscotti logs when slightly warm to prevent cracking.
- Use a Serrated Knife: This helps cut clean slices without breaking the biscotti.
- Bake Twice Properly: The second bake determines crispness. Adjust the timing based on your preferred texture.
Nutrition (Approximate Values)
Calories : 124kcalCarbohydrates : 16gProtein : 2gFat : 6gSaturated Fat : 2gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gTrans Fat : 0.1gCholesterol : 9mgSodium : 52mgPotassium : 57mgFiber : 1gSugar : 6gVitamin A : 107IUVitamin C : 1mgCalcium : 34mgIron : 1mg
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