Egg-free baking

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Location: Oslo, Norway

Tuesday, August 24, 2004

Recipe: Biscotti

The Italians mean business with their biscotti. Just around the corner from my old office is an Italian lunchbar, owned and run by Italians. It's realy a great place and most mornings I used to start the day with a double americano and a biscotti. The problem is that biscotti is baked with eggs, so for me to be able to serve these delicious little biscuits to my egg-allergic family I had to come up with an egg-free variant. In this recipe I've used fake eggs (Orgran No Egg). The recipe yields around 20 biscottis.

Egg-free Biscotti



  • 140g butter

  • 1 cup sugar

  • 3 fake eggs

  • 1/4 teaspoon salt

  • 1 teaspoons vanillasugar

  • 3 teaspoons baking powder

  • 1/4 teaspoon anis

  • 2 cups flour

  • A handful of sliced almonds



Whisk butter and sugar well together in a bowl. Add the egg-replacement gradualy while you keep on whisking. Mix all the dry ingredients together in another bowl. Add all the dry ingredients into the first bowl and mix well with a fork. Add the almonds at last and blend them in with a fork. Take out the dough divide it in two parts. Shape the two parts into approx. 10 cm long sausages. Put the two sausages on buttered grease-paper and bake for 25 minutes on 200 degrees celcius. During this inital baking the "sausages" will melt out and take shape. Take the two long "sausages" out of the oven and let cool for a few minutes. Cut each of the two sausages in 1 cm slices and bake the slices for another five or so minutes (this makes the biscottis nice and dry). Let the biscottis cool for 30 minutes or longer (I know it's hard, but they taste better when cold). Store them in a lidded jar, they keep for a week or more.