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Sweet treat Friday: Egg-free chocolate biscotti

Submitted by on Friday, 29 August 2008 No Comment

This is adapted from Martha Stewart’s Cookie of the Day, a service that’s expanded my baking horizons and will no doubt expand my hips, too, unless I unsubscribe. I think I’ll keep it around, though.

Most of the recipes, of course, call for egg. But of five recipes posted this week, I think three will adapt to egg-free baking.

This one’s billed as a softer biscotti due to lower oven temperatures. The hardness was Big Guy’s chief gripe with the last biscotti I made, so I thought he might go for this.

The original recipe was made with pistachio, but Big Guy’s never been tested for that so I substituted almond. I can’t say for certain how the recipe would behave nut-free, but most baked goods adapt successfully.

I followed my usual rule of thumb for egg-free conversion — use an egg replacer and increase a fat or liquid — and it turned out wonderfully.

  • 8 tablespoons unsalted butter, room temperature. The original called for 6.
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 eggs’ equivalent of egg replacer. I used Bob’s Red Mill in this recipe.
  • 1 cup shelled pistachio nuts
  • 1/2 cup chocolate chips

Preheat oven to 350 degrees. Spray a large baking sheet with Baker’s Joy, top with parchment paper and spray again. This is departure from the original directions. I’ll explain later.

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add egg substitute; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Stir in nuts and chocolate chips.

Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool on a wire rack for about 5 minutes. Reduce oven temperature to 300 degrees.

On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes.

I lined the baking sheet with parchment paper because I’m a klutz and couldn’t imagine how I was going to transfer the half-baked biscotti — would that be called “scotti”? — from sheet to rack to cutting board without something beneath it. The original recipe called for a buttered and floured baking sheet. Try it if you dare!

Guys’ reviews:

Little Guy: Yum! Malicious!

Big Guy: Took a delicate nibble and said, “no, thank you.” Came back seconds later for more, concentrating carefully as he chewed. I kept expecting him to swish and spit. Finally declared, “I like it!”

My review:

It is way softer than a true biscotti, though I should have baked mine a bit longer. I use Air Bake sheets and forgot to adjust my baking time — that brand always takes longer.

The first day, the texture was brownie-like. By day three in a class cookie jar, it had dried out considerably. I should have stored it in an air-tight container.

Copyright 2008 Debra Legg. All rights reserved.

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