Get into the holiday spirit with these easy to make Eggless Biscotti. These crunchy biscotti are so addictive and great to enjoy with your cup of coffee or hot chocolate. You can also bake these for your friends and family during the holidays. You only need a handful of ingredients to make these and they can also be easily made vegan.

I know people in the US have a love-hate relationship with biscotti. Some people love it and for some it’s just too hard and crunchy. I come from a country where I grew up eating crunch biscuits/cookies. For example, rusk has been a part of chai time ever since I can remember, so were the crispy jeera biscuits and atta cookies. Rusk especially resembles biscotti in so many ways. Just like biscotti, they are also double baked and taste best when dipped in chai or coffee.

I am definitely team biscotti because I love crunchy cookies. Making biscotti at home is easier than you think. And if you have an egg allergy or don’t eat eggs for religious reasons, then I have the perfect eggless biscotti recipe for you. This recipe only needs a few ingredients and you can easily make this at home.

Biscotti makes a great cookie to bake and give to your family and friends during the holidays. They last long, don’t break and so they are great for shipping as well. And you can customize them in so many different ways. The flavor options are endless (see below).

How to Make Eggless Biscotti

1. In a bowl mix together 2 cups of all purpose flour (260 grams), 1 teaspoon baking powder and 1/8 teaspoon of salt. I would recommend adding 1/2 teaspoon of salt if you are using unsalted butter in this recipe. Since I am using salted butter, I only added 1/8 teaspoon. Set this aside. Preheat the oven to 350 F degrees and line a baking sheet with parchment paper.
2. Meanwhile, toast 3/4 cup of almonds in a pan for 7 to 8 minutes until they are fragrant and toasted. Stir regularly so that they don’t burn. Remove the almonds from the pan and let them cool down and then pulse using a food processor. Pulse only 2 to 3 times since we want relatively large almond pieces here. Do not pulse the almond too much else you will be left with almond powder or very small almond pieces. Set this aside as well.
3. To a small bowl add 1 tablespoon of flaxseed meal and then add 2 tablespoons of water to it. Stir and leave it for around 5 minutes for the flaxseed meal to absorb all the water and become like this gelatinous egg-like mixture. With the flaxseed meal, I used 2 tablespoons of water to attain the egg like texture, you might need to add more. Set aside.
4. To the steel bowl of your stand mixer (or use your hand mixer), add 5 tablespoons butter (71 grams). I used salted butter. To that now add 2/3 cup granulated white sugar (134 grams). Using the paddle attachment, beat on medium speed for around 2 minutes until the butter and sugar is well combined.

5. Now add the prepared flax “egg” along with 1 teaspoon of vanilla extract and mix until combined. You can also add 1/2 teaspoon of almond extract if you like along with the vanilla.
6. Add the flour mixture and mix. Start on low speed while mixing in the flour (so that it doesn’t scatter all over) and then increase the speed gradually.
7. Then add 3/4 cup of the toasted and chopped almonds and stir.
8. Add 3 to 4 tablespoons of milk (as needed) to bring the dough together. I would start with 2 tablespoons and add more if needed. Your dough is now done.

9. Divide the dough into 2 equal parts. Now roll and shape each part into a log, around 8 to 9 inches in length. If the dough is breaking while rolling, just keep pressing it and bringing it together while rolling.
10. Transfer the logs onto the prepared baking sheet. Press with your fingers and make the logs around 2 inches wide. Bake at 350 F degrees for about 30 minutes. Remove the pan from the oven and let this cool completely, around 30 minutes. If you try to slice it before it has cooled down, it will crumble.
11. Once the logs have cooled down, slice each log into 1-inch slices using a serrated knife.
12. Place the cut slices into the baking sheet with cut the side facing up and bake at 350 F degrees for 10 to 12 minutes. Then take the pan out of the oven, flip the biscotti and bake the other side for 10 to 12 minutes as well (I baked a total of 24 minutes but each oven is different). The center might be soft to touch at this point but will continue to harden as the biscotti cools. Transfer onto a wire rack to cool completely. Drizzle with chocolate if desired and then store biscotti in an airtight container.

Storage

Let the biscotti cool completely and then store in an airtight container. It should be good for 2 weeks at room temperature. I would recommend skipping the chocolate drizzle for a longer shelf life.

You can also freeze the biscotti and then it will last a couple of months.

How To Make It Vegan?

This biscotti recipe can very easily be made vegan. Replace the butter with vegan butter. And replace the milk with a non-dairy milk like almond milk or soy milk. The rest of the recipe remains the same. If you want to drizzle the chocolate on top, make sure the chocolate is vegan.

Baking Time

Every oven is different and so the second bake time might be different for everyone. I recommend starting with around 9 minutes on each side, for a total of 18 minutes. My second bake was 12 minutes on each side.

Make sure to not overbake else it will be too crunchy. The center might be soft to touch when you take the biscotti out of the oven but will continue to harden as it cools. If your biscotti is soft after it has cooled, place it in the oven and bake for more time.

Flavor Options

The good part about this recipe is that you can make so many variations of it.

• Chocolate Chip Biscotti: add 3/4 cup of chocolate chips to the dough.
• Orange Cardamom Biscotti: add 3/4 teaspoon cardamom powder and then zest of 2 medium oranges to the dough. You can skip the almonds to keep it plain.
• Pistachio Cranberry Biscotti: this combination is popular around the holidays. Add 1/2 cup pistachios and 1/2 cup dried cranberries to the dough.

And there’s so much more! You can add different spices, flavor and make countless variations using the same base eggless biscotti recipe.

Important Notes

1. Since we haven’t used eggs, the dough might be a little difficult to shape. Try to press the dough if it breaks and roll again. If you can’t roll, just shape it by pressing with your hands.
2. If your biscotti is soft, It just means that it needed more time in the oven. Preheat the oven to 350 F degrees and and put the biscotti bake in the oven. Bake for 3 to 5 minutes, then flip the biscotti and bake again for 3 to 5 minutes.