Egg-free Biscotti
Egg-free Biscotti that is vegan-friendly and easy to make! This recipe can also be tried out with 1:1 gluten free flour. Enjoy biscotti with a cup of coffee or tea. Because this recipe is baked twice, you can store the biscotti in an airtight container at room temperature for 2 weeks.
Ingredients
Egg-free Biscotti
- 3 fl. oz. aquafaba (liquid from chickpea can)
- 100 grams sugar
- 120 grams whole, unsalted almonds (sliced almonds can also be used)
- 120 grams all-purpose flour
- A pinch of salt
- 1/2 tsp vanilla or almond extract (optional)
Directions
- Preheat the oven to 345ºF and prepare a 4 x 8-inch loaf pan by lightly greasing it with cooking spray.
- Using a stand mixer or a hand mixer with the whisk attachment, add the aquafaba to a large mixing bowl and whip the aquafaba until you’ve achieved stiff peaks (about 10-12 minutes).
- While the mixer is still going, add the sugar slowly, 1 tablespoon at a time.
- Then, use a rubber spatula to carefully fold the flour, almonds, and any flavor extract should you choose to add one. Combine until it is just formed.
- Once the batter has come together, add it to the loaf pan, using the spatula to even out the top. Place in the oven and bake for
- Remove the loaf from the oven and let it cool out of the tin on a wire rack. Once it has reached room temperature, fully wrap it in foil and let it rest for 1-2 days to fully dry out.
- Once you’re ready for the second bake, preheat the oven to 320ºF. Use a sharp knife to cut wafer-thin pieces, lining them onto 1-2 baking sheets. Bake for 20 minutes, flipping halfway through to ensure they’re golden on both sides.
- Remove from the oven, cool before enjoying, and store leftovers in an airtight container for up to 2 weeks at room temperature.
Nutrition Information
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