Desserts
Italian Biscotti (No Butter)
A lovely homemade Italian-style biscuit without butter, oil or yeast. Light and ideal for dunking in tea or milk.
Italian-style biscotti made without butter, oil or yeast.
Ingredients
Start here, then move straight into the method.
- 3 egg whites at room temperature
- 100 g (about 1/2 cup) granulated sugar
- 135 g (about 1 cup) flour
- 200 g (about 1 to 1 1/2 cups) almonds + hazelnuts (or other nuts of your choice)
- Pinch of vanilla powder and a pinch of salt
- For more excellent biscuit recipes from Um Taha (this time the Syrian-style brazeq): Homemade Brazeq
Method
Follow the cooking sequence without leaving the page.
- Place the egg whites with the vanilla and a pinch of salt and whisk them with a hand whisk, then gradually add the sugar until the mixture thickens and becomes white
- Add the flour and fold it in gently with a spoon
- Add the nuts and stir well until incorporated
- Put the mixture into a rectangular cake pan after greasing it with butter and dusting with flour
- Place the pan in the oven at 170°C for about half an hour, or according to your oven
- Let the Italian biscotti pan cool at room temperature
- Cut it lengthwise with a sharp knife after it cools
- Arrange the Italian biscotti pieces on a tray again and return them to the oven to brown until golden and crisp
- Umm Taha Al-Hamawi
- For more wonderful biscuit recipes from Umm Taha—this time the Levantine style—here's the link: How to make homemade Barazeq
Recipe tags
DessertsInternationalVegetarianDairy free
Notes and serving ideas
- Homemade Brazeq
