Friday, February 24, 2012

Chocolate almond biscottis(Eggless)

Biscottis (a type of cookie), are twice-baked biscuits originated in the Italian city of Prato. The biscuits are oblong-shaped almond biscuits, made dry and crunchy through cutting the loaf of dough while still warm and fresh from baking in the oven. Again baked to make biscottis firm and crunchy. As they are twice baked, made them dry since their shelf life is long. 

I have seen this recipe on madhuram's eggless cooking website since then I wanted to give it a try. I have changed few ingredients, followed the method and these biscottis turn out crunchy, delicious just loved it. I used almonds here, these can be replace with any other nuts pistachio, walnut, hazelnut etc.

I was thinking to make cookie, delicious yet healthy. 
Whole wheat flour is a good source of calcium, iron and fiber. Second main ingredient is almonds are good source of dietary fiber, protein, vitamin E & vitamin B. Almonds have good fat and phytosterols, which lowers LDL cholesterol. Also low in sodium which regulates blood pressure. Third one oatmeal, is high in soluble fiber it lowers bad cholesterol, as it digest slowly feels full for longer time enhancing fitness, also it stabilize blood sugar. After knowing all these benefits no one will hesitate to eat these biscottis. Its a total guilt free eating.

This biscotti recipe is very simple to prepare. No special ingredients. Gather ingredients, mix and bake. The original recipe used whole wheat pastry flour and Quiona flour and I substituted it with whole wheat flour and oatmeal flour and half the quantity of oil.

Time: 30 minutes + 30 minutes waiting time
Serve: 20-22 Biscottis
Cuisine: Italian

Sending the Chocolate almond biscottis to Meeta’s Monthly Mingle Heart Healthy theme, hosted at Add to Taste.


1 and 1/2 Cup Whole wheat flour
3/4 Cup Oatmeal flour
1/4 Cup Cocoa
1/3 Cup Milk (whole/low fat/fat free/almond milk) 
3/4 Cup + 2 tbsp Sugar 
3/4 Cup Almonds(toasted)
5 tbsp Olive Oil
2 tbsp Cornstarch flour 
2 tsp Baking Powder 
1/2 tsp Vanilla Extract 
1/2 tsp Salt 


1. Preheat the oven to 350F/180C for 15 minutes.

2. In a large bowl, briskly whisk milk, sugar, vanilla extract and oil until smooth.

3. In another bowl, Sift whole wheat flour, oatmeal flour, cocoa powder, cornstarch flour, baking powder and salt. Add almonds and mix well.

4. Add 1/2 cup at a time to milk sugar mixture till it form dough.

5. Knead to form a stiff dough. Push in the nuts if it pops out.

6. Well grease baking sheet or use parchment/wax paper, form the dough into a 1 inch deep rectangle.

7. Bake for 25 minutes, until lightly puffed. After 22 minutes corners started to burn, so I removed it from the oven. Be alert after 20 minutes and keep checking.

8. Remove from the oven, allow to cool for 30 minutes, until very firm. 

9. Turn on the oven to 375F/190C.

10. Gently transfer the baked dough to a cutting board. With a sharp and firm knife, slice 1/2-inch thick slices. Push down the knife in one shot. Handle biscottis with care as they are very delicate at this point.

11. Set the slices on the cookie sheet and bake for 12-15 minutes until your desired level of brownness and crispness is achieved.

12. Remove from the oven and cool completely. After biscottis cools completely they feel crisp by touch and crunchy by taste. 

13. Store in an air tight container.

Sending this to my own event - CWS – Oats is originated by Priya.

1. I recommend use of parchment paper while baking, it make easy for lifting the baked dough and less cleaning later on.
2. As biscuttis feel soft when they are warm. So wait till they cools completely, they will turn delicious, crunchy, mouth watering biscottis.

1 comment:

  1. This looks great. I am going to try it.