Eggless Cookies

Name: Eggless Cookies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Ingredients: Type 00 flour 1.6 cups; Sugar ½ cup; Butter at room temperature ½ cup; Whole milk 0.1 cup; Fine salt 1 pinch; Baking powder 0.8 tsp; Sugar 5 tsp

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492

Calories per serving

Vegetarian

Energy Kcal 492
Carbohydrates g 69.6
of which sugars g 32.2
Protein g 5.9
Fats g 21.1
of which saturated fat g 12.19
Fiber g 1.3
Cholesterol mg 62
Sodium mg 296

Difficulty: Easy
Prep time: 20 min
Cook time: 25 min
Makes: 12 pieces
Cost: Low
Note + 2 hours of rest

PRESENTATION

Eggless biscotti, you know, are a big hit in Italian kitchens. They're simple, rustic treats that anyone can whip up, even if baking’s not your usual gig. These egg-free biscotti skip the eggs but still nail that classic crumbly texture and golden look. So good. Folks all over Italy love them for breakfast, often dipping them in coffee or milk—because they soak up liquid just right without falling apart.

What's fun? They're super relaxed. Shapes don’t have to be perfect. Make them long and skinny or short and chunky—whatever works for you. Even beginners can have a batch of eggless biscotti cooling on the counter in no time. People love to play with flavors, tossing in nuts, dried fruit, or even chocolate chips. Really, make them your own. Part of the homemade goodness is that every batch is a little different but always tender and tasty.

Across Italy, you'll find folks putting their own spin on these vegan biscotti. Some go for almonds, creating a fantastic almond biscotti, while others might reach for pistachios or dried cranberries. It's the kind of recipe that just fits into everyday life—easy to make, quick to bake, and always ready for a snack or to go with afternoon tea.

And here's the thing, these cookies are great for anyone wanting a treat without eggs, whether you’re dealing with allergies, eating vegan, or just fresh out of eggs. With no dairy or eggs, egg-free biscotti are also quite friendly for various diets. You can even try a gluten-free or nut-free version if you like.

Bite into one, and you’ll get that crunchy, just-sweet-enough bite that makes Italian homemade biscotti so well-loved. Whether on a breakfast table, at a picnic, or in a gift tin, these crispy, moist cookies always bring a bit of that Italian homemade spirit. I gotta say, try them and see how they bring a taste of Italy to your home. Seriously, give it a go!

INGREDIENTS

492

Calories per serving

Ingredients for 12 cookies: Type 00 flour 1.6 cups (200 g); Sugar ½ cup (100 g); Butter ½ cup (100 g) - at room temperature; Whole milk 0.1 cup (30 g); Fine salt 1 pinch; Baking powder 0.8 tsp (4 g)

for garnish: Sugar 5 tsp (20 g)

Preparation

How to prepare Eggless Cookies

To prepare the eggless cookies, first sift the flour and baking powder into a bowl 1. Add the butter, previously cut into small pieces and not too cold 2, and the sugar 3.

Combine the pinch of salt and milk 4. Quickly mix the ingredients 5 until you have a homogeneous and compact dough 6.

Form a dough ball 7 and wrap it with plastic wrap 8, to chill in the refrigerator for at least two hours. Then take the dough and soften it with your hands, add a dusting of flour both on top and underneath the dough to roll it out better with the rolling pin 9. If necessary, you can wait a moment at room temperature to soften it just enough to work with.

Create a rectangular sheet 3/8 inch thick, measuring approximately 9 1/2 x 6 1/3 inches 10. With a knife, cut the sheet in half lengthwise, then cut 6 horizontal strips of about 1 1/2 inches 11, so as to obtain 12 total cookies 12.

Place the cookies on a baking sheet lined with parchment paper 13, sprinkle the surface with sugar 14, and bake in a preheated static oven at 340°F for 25 minutes. Once baked, remove the eggless cookies 15 from the oven and let them cool slightly before enjoying!