For September, the Sweet Punch team chose Chocolate Almond Biscotti from Joy of Baking. I was one of the last members to post this month’s contribution and decided to try an eggless version. I’ve noticed this recipe on Joy of Baking for a long time but kept postponing it—Sweet Punch was the perfect nudge to finally make it. The recipe is straightforward. Because I used an egg substitute, the log cracked more than usual and felt delicate, but the finished biscotti were wonderfully crisp and rich with chocolate flavor.
Ingredients:
Blanched whole almonds — 110 g (measured after peeling)
Chocolate (chopped) — 110 g
Flax meal — 2 tbsp
Warm water — 5 tbsp
Sugar — 135 g
All-purpose flour — 225 g
Salt — 1/2 tsp
Vanilla extract — 1 tsp
Baking powder — 1 tsp
Method:
1. Soak the almonds in hot water for 10 minutes, then slip off the skins. You should have 110 g of peeled almonds.
2. Spread the peeled almonds on a baking tray and toast in a 180°C oven for 5–8 minutes until lightly golden.
3. Remove from the oven and roughly chop the toasted almonds.
4. Coarsely chop the chocolate.
5. Combine the flax meal and warm water and let sit for 10 minutes to thicken.
6. In a bowl, beat the sugar together with the flax mixture on high speed for about 5 minutes, until the mixture becomes lighter and resembles beaten egg.
7. Add the vanilla extract and beat briefly to combine.
8. Whisk together the flour, baking powder and salt in a separate bowl.
9. Add the dry ingredients to the flax-sugar mixture and mix until a sticky dough forms. If the dough seems too dry, add 3–4 tablespoons of water as needed.
10. Fold in the chopped almonds and chocolate.
11. Grease a baking tray and shape the dough into a log about 30 cm long and 9 cm wide.
12. Bake the log for 20 minutes at 180°C.
13. Transfer to a wire rack and cool for 10 minutes; the log will be fragile.
14. Using a sharp knife, slice the log into pieces about 2.5 cm wide. Work carefully—the slices may crumble.
15. Place the slices cut side down on the baking tray and bake at 150°C for 10 minutes.
16. Turn the pieces over and bake for another 10 minutes to dry and crisp both sides.
17. Cool the biscotti on a wire rack until completely set.
Notes: The flax “egg” makes an excellent eggless binder but can make the dough more fragile than a traditional egg-based version. Handle the log gently when slicing, and allow the slices to cool fully for maximum crispness. These biscotti are enjoyably crunchy and rich with chocolate and almond flavor—perfect with coffee or tea.