Скачать или смотреть Perfect Bakery-Style Eggless Biscotti Recipe | Twice-Baked Tea-Time

Bakery-Style Eggless Almond Biscotti | Twice-Baked Italian Delight!

#HomemadeBiscotti #BiscottiWithoutEggs #LongShelfLifeSnacks 

Welcome to Easy Cooking with Das! Today, let’s make the perfect crunchy & flavorful Eggless Almond Biscotti — just like your favorite bakery!

This no-egg, twice-baked biscuit is ideal for chai, coffee, or gifting. Lightly sweet, super crispy, and loaded with chopped almonds — this biscotti stays fresh for up to 15 days in an airtight container. 🍪✨

✅ No eggs
✅ No preservatives
✅ Long shelf life
✅ Customizable with pistachios, orange zest, or chocolate chips!

🎬 Watch the full recipe and learn how to get perfect slices and the signature crunch every time.

🔔 Don’t forget to like, share, and subscribe for more healthy & bakery-style recipes!

👇 Full Recipe Below


🧾 Ingredients (for 12–14 slices)

200 g (1½ cups) All-purpose flour (मैदा)

100 g (½ cup) Powdered sugar (पिसी चीनी)

1 tsp Baking powder (बेकिंग पाउडर)

¼ tsp Salt

(Optional: 1 tsp Orange zest)

60 g (¼ cup) Butter or Oil (पिघला मक्खन या तेल)

70 ml (4–5 tbsp) Milk (दूध)

1 tsp Vanilla essence (वनीला एसेंस)

50 g (⅓ cup) Chopped almonds (कटे बादाम)

(Optional: Pistachios, dried cranberries, chocolate chips)


🥣 Instructions:

Step 1: Preheat Oven
Preheat your oven to 180°C (350°F) with both rods ON if using an OTG.

Step 2: Mix Dry Ingredients
In a mixing bowl, whisk together flour, baking powder, salt, and powdered sugar.

Step 3: Add Wet Ingredients
Add melted butter/oil and vanilla essence. Gradually add milk and mix into a soft but firm dough.

Step 4: Fold in Nuts
Mix in chopped almonds (and any optional add-ins like pistachios or cranberries).

Step 5: Shape the Dough
On a parchment-lined baking tray, shape the dough into a log — approx. 6–7 inches long and 2 inches wide.

Step 6: First Bake
Bake the log at 180°C for 25–30 mins until light golden and set. Remove and let it cool for 10–15 minutes.

Step 7: Slice & Second Bake
Using a sharp serrated knife, cut the cooled log diagonally into ½-inch thick slices.
Place each slice flat on the tray (cut side up).

Bake again at 160°C for 10–15 mins per side until golden and crisp.

Step 8: Cool & Store
Cool completely on a wire rack. Store in an airtight container at room temperature for up to 15 days.


💡 Tips for Success:

Replace 2 tbsp flour with cocoa powder for chocolate biscotti.

Add orange zest or cinnamon for a flavor twist.

Double baking is key for that perfect crunchy texture.

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