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
2 c flour
1 t baking powder
pinch of salt
1/2 c sugar
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.