Dry Fruit Biscotti (eggless)

Eggless Biscotti with Almonds & Dried Berries

Eggless Biscotti with Almonds & Dried Berries

Biscotti are classic Italian cookies known for their crisp, crunchy texture — quite similar to our beloved Indian cake rusks. They make the perfect tea-time snack, especially when you dunk them into a hot cup of chai or coffee.

I’ve always been a big fan of these cookies, so this time, I decided to bake an eggless version using curd (yogurt) instead of eggs. On my blog, I already have a classic almond biscotti recipe made with all-purpose flour and eggs. But for this batch, I wanted to try something different — so I used a mix of semolina (sooji) and plain flour to give the biscotti a slightly grainy texture and extra crunch.

These cookies are twice-baked, which is what makes them so wonderfully crisp. First, you bake the dough into a soft loaf, adding any flavors or mix-ins you like. Once baked, the loaf is sliced diagonally and baked again until the slices turn beautifully golden and crunchy.

For this version, I added almonds and dried berries, making them perfect to munch on during work hours or to enjoy as an evening snack. They’re simple to make, full of flavor, and pair perfectly with a warm cup of tea or coffee.

Preparation Time – 10 minutes
Baking Time – 35 + 15 minutes
Ready In – 80 minutes
type – tea Snack
Cuisine – Italian

INGREDIENTS -:

1- Thick curd or yogurt – 1 cup or 200 g

2- Melted butter – 1/2 cup or 100 g

3- Fine semolina – 3/4 cup or 150 g

4- Plain flour / All-purpose flour – 1/4 cup or 50 g

5- Sugar – 1/2 cup or 100 g

6- Assorted berries(dried cranberry, cherries and golden berries) – 1/4 cup

7- Chopped almonds – 1/4 cup

8- Baking powder – 1and1/4 tsp

9- Vanilla extract – 1 tsp

10- Milk  – 1/4 cup(to brush the cut slices before the second bake .This will give golden colour to cookies)

METHOD -:

1- Preheat the oven to 180degrees for 10 minutes

2- Whisk curd or yogurt and sugar well until it becomes light and fluffy

3- Add semolina, plain flour, and baking powder, and mix well

4- Keep at rest for 5 minutes so that the semolina absorbs the moisture

5- Add melted butter, berries, vanilla extract, almonds, and fold gently

6- Pour the batter into the mould and bake at 180℃ for 35 minutes

7- Let it remain in the oven for 5 minutes and take it out

8- When cooled completely, unmould it

9- When it is ready to handle, cut the slices diagonally into one-and-a-half-inch width and place them in the baking tray for a twice bake

10- Brush them with milk

11- Bake again  both sides for 8-10 minutes or till golden at 180℃ in the preheated oven

 ☆ This is advised to keep an eye on them while baking twice. You should check them at intervals to avoid burning

11- I would suggest that you keep an eye on them while baking twice. You should check them at intervals to avoid burning