10-Minute Butterless Biscuits! ✨ Crispy Almond Tea Cookies

10-Minute Butterless Biscuits! ✨ Crispy Almond Tea Cookies

Looking for a quick, crispy, and budget-friendly sweet treat for your tea or coffee break? These 10-Minute Butterless Biscuits are made with simple pantry staples—no butter needed! ☕✨

Crispy and delicate on the outside, light on the inside, and dipped in smooth white chocolate with crunchy roasted almonds. They are incredibly easy to make, require minimal effort, and bake in no time!

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Ingredients 🥣
For the Biscuit Dough:

Eggs: 2
Sugar: 80g
Vanilla Sugar: 8g
Vegetable Oil: 80g
Salt: A pinch
Cornstarch: 65g
Baking Powder: 6g
All-Purpose Flour: 250g (added gradually)
For Dipping & Decoration:

White Chocolate: Melted (for dipping)
Toasted Almonds: Coarsely chopped (for coating)

Step-by-Step Instructions 💡

Mix the Base: In a mixing bowl, combine 2 eggs, 80g sugar, 8g vanilla sugar, and a pinch of salt. Whisk well until smooth and slightly frothy.
Add Oil & Starch: Pour in 80g vegetable oil and mix thoroughly. Add 65g cornstarch and 6g baking powder, whisking until fully combined.
Add Flour: Gradually incorporate 250g all-purpose flour, mixing with a spatula or your hands until a soft, smooth, non-sticky dough forms.
Shape & Score: Shape the dough into neat finger or log shapes. Lightly press or score the surface with a fork or tool for a decorative pattern.
Bake: Arrange on a baking tray lined with parchment paper. Bake in a preheated oven at 170°C – 180°C (340°F – 350°F) for about 12 to 15 minutes until lightly golden on the edges and bottom. Allow to cool completely.
Dip & Garnish: Dip the ends (or half) of each cooled biscuit into melted white chocolate, then immediately coat with chopped toasted almonds. Let the chocolate set, then serve!

Pro-Tips from the Video 💡

The Power of Cornstarch (65g): Adding cornstarch to a butterless, oil-based dough gives the biscuits that delicate, crumbly texture that melts on your tongue instead of becoming tough.
Add Flour in Batches: Egg sizes vary slightly, so add the 250g of flour gradually until the dough is smooth, soft, and no longer sticks to your hands.
Toast the Almonds First: Lightly roasting the chopped almonds brings out their natural oils, giving an irresistible nutty crunch that balances the sweetness of the white chocolate.










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