i was going to make almond flour pound cake for my boss, but decided to make chocolate biscotti instead. he really likes chocolate, so it was a good choice.
i replaced the sugar with splenda, and replaced 2/3 cup of regular flour with soy flour. the sugar replacement went fine, but i believe that the soy flour gave the biscotti a strange aftertaste.
biscotti is an interesting recipe because you double bake it. the first time you bake it for an hour as a whole loaf. then, you lower the temp of the oven, cut the biscotti into slice it, and then bake for an additional 15 minutes on each side. it isn't very difficult, just time consuming.
this recipe is good for anyone with an egg allergy, because there are no eggs at all...
my boss seemed to like it, although, he kept saying he could taste the baking soda. next time, i'll cut the baking soda in half and see what happens. i personally think he was tasting the soy flour...
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1 comment:
I'm really enjoying reading this blog; thanks!
My baking with splenda experience is that it doesn't interact with flour in terms of finished consistency, so maybe with the bp????, and yes, soy flour can have a smell/taste.
Keep it up/ this is great!
Carol
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