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Monday, August 22, 2011

Nondairy Almond Biscotti


It's easy enough to substitute olive oil or Earth Balance buttery spread for Phoebe friendly desserts. Once in a while it's nice to stumble upon a butter-free dessert. The added bonus of biscotti: because they have to dip the cookies, my kids end up drinking an extra serving of calcium-rich milk or almond milk. Here's a simple biscotti recipe:

Adapted from Joyofbaking.com

Ingredients:
2 c flour
1 t baking powder
pinch of salt
1/2 c sugar
3 eggs
2 t vanilla
1 c slivered almonds

Preheat oven to 300 degrees. Whisk together dry ingredients in a medium-sized bowl. Beat eggs with vanilla in small bowl. Slowly drizzle egg mixture into dry ingredients, mixing with a fork to form a dough. Halfway through, stir in almonds. After all the egg mixture has been added, place dough on a parchment-lined baking sheet.

Form dough into a 4" x 12" log. The easiest way to do this is to use a large piece of plastic wrap to help you shape the log without touching the sticky dough with your bare hands.



Bake for 30 minutes. Let log cool on a rack for 10 minutes. Slice log on a diagonal into 1/2"-thick cookies.




Toast cookies in the oven for 10 minutes. Turn cookies over and toast the other side for 10 minutes. Yield: About 24 biscotti.

2 comments:

  1. Yum! I couldn't stop eating these delicious, addictive crunchy toasts despite already having had a huge steak and potatoes dinner.

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  2. I have used this recipe for many years and then lost it.. I am SO GLAD to have found it again. Thank you.

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