I love baking, especially biscotti. My dad is a huge fan of my biscotti, so I wanted to make him some today. It was going great until I figured out that I had no eggs in the house, and none of the usual substitutions.
I decided to wing it, and threw a bunch of stuff into my KitchenAid stand mixer (I love this thing, so so much.) The cookies turned out great, and I wanted to get the recipe down, as much as I can remember anyways.
Mocha Almond Cookies (Eggless)
2 cups white all-purpose flour
¾ cup white sugar
1 stick softened butter (I used salted, as I always do)
6 tablespoons brewed coffee (thank you, Keurig)
¼ teaspoon baking soda
1 ½ teaspoons baking powder
1 teaspoon vanilla
¾ cup slivered almonds
½ cup semi-sweet chocolate chips
1 tablespoon instant coffee granules
- Preheat your oven to 350 degrees.
- In a bowl, or stand mixer, mix together butter and sugar until it’s fluffy.
- Add in instant coffee and stir until evenly mixed
- Add vanilla, baking soda, and baking powder – mix for several seconds until combined
- Add flour and mix
- Add in brewed coffee one tablespoon at a time until the dough starts to stick together. This was about 6 tablespoons for me.
- Add chocolate chips and almonds and combine until you don’t have a pile of either on the bottom of the bowl (you know what I mean.)
- Use a small ice cream or melon ball scoop (or two spoons, or your hands) to make even cookies.
- Bake at 350 for about 12 minutes. The cookies will be ridiculously squishy at first, but let them sit for about 20 minutes and they will firm up. They’ll still be nice and soft in the center. Dad described it as “fluffy.” So good!
- This recipe yielded about 20 medium-sized cookies.
|Om nom nom....|
Here is the biscotti recipe from Giada that I've modified to my heart's content, just in case you were interested. :-)