Chowhound Presents: Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home | Ask Your Questions Now ›

Home Cooking

Eggs Ingredient Substitutions Biscotti

Egg, nondairy and sugar substitution in biscotti/mandelbrot


Home Cooking 3

Egg, nondairy and sugar substitution in biscotti/mandelbrot

FelafelBoy | Jan 1, 2013 07:21 PM

I know that the use of eggs and sugar helps to make these taste delicious. As a nondairy and sweetener alternative, has anyone had success using silken/soft tofu as an egg substitute (or an egg-replacer product), and stevia or agave in this baked good without compromising its texture and taste? If egg is not used, I'd think there would have to be some other ingredient added to provide the richness imparted by the egg not replaced by the tofu? Yes, if these alternative ingredients are successfully used, I can eat these guys with abandon! (edited after initial subject title misconveyed eggs as dairy. Sorry for the misidentification! While doing a substitution for eggs, I thought of leaving out dairy in general.)

Want to stay up to date with this post?

Recommended From Chowhound