Eggless Almond Biscotti

Hi everyone, welcome back to my channel. Just like tea and rasam are very common in Indian households, coffee and biscotti are very common in Italy. So literal meaning of biscotti is twice baked. Traditionally biscotti contain eggs, but we are going to make eggless version of almond and cranberry biscotti. So let's start. The first rule of thumb of baking is all ingredients should be at room temperature until and unless specified. So to make almond and cranberry biscotti, first of all, we will take soft salted butter in a bowl. Now I'm adding superfine sugar to it. This superfine sugar helps to create good aeration when whisked along with soft butter. If the butter is too hard, it won't be able to properly cream with the sugar. The mixture should become very light and fluffy. Now we will add vanilla extract and cinnamon powder to it. If you don't want to add vanilla, you can also use orange zest. The flavor of orange goes really well with almond and cranberries. Now in this mixture, we will sift all-purpose flour and baking powder. We will chop the almonds in half. Don't chop them too finely. Similarly, we will roughly chop the dried cranberries. We will put these two on top of the dry ingredients and give a light stir so that they get coated with the flour. Then we will add oats. I'm using instant oats here, but you can also use rolled oats. Lastly, to bind everything, we will add milk and bring everything together. We don't have to knead it too much. Now we will transfer this dough to a silicon mat and shape it with the help of our fingers. Now it's time for first bake. Put it in the preheated oven at 160 degree Celsius for 15-20 minutes. Baking is done and now we will let it cool completely. Once it cools down, we will cut it in 1 cm thick slices using a serrated knife. Use true and show motion to cut in clean slices. Arrange all the slices in a baking tray and now it's time for second bake. Now bake for 10-15 minutes on one side and then flip it and bake on the other side for 10-15 minutes. Our biscotti is baked from both the sides and after cooling down, it has become perfectly crisp. You can enjoy it with coffee and store it in an airtight container for up to 12 days. These almond and cranberry biscottis are very delicious, so do try this recipe and if you do, share pictures with me on Instagram and tag BoldBakingNation. I would be glad to see your creations. Till then Bake Bold and Live Sweet!