Biscotti is a great Italian accompaniment to Coffee.. Biscotti means double baked and as the name suggests, it is baked twice. it will be crispy and crunchy and at the same time will melt in your mouth.. I got this recipe from here and made some changes to suit our taste. My choice for P - Baked
Ingredients
Pistachio – ¾ cup
All Purpose Flour – 2 cups
Sugar – ¾ cup
Butter – 2 table spoons
Oil – 3 table spoons + 1 tea spoon
Flax Seeds / Chia Seeds – 2 table spoons
Water – 6 table spoons
Salt – ½ tea spoon
Baking Powder – 1 ½ tea spoons
Cardamom Powder – ½ tea spoon
Nutmeg Powder – ½ tea spoon
Method
Preheat the oven to 180 degrees C and line a baking tray with parchment paper.
Mix flax seeds and water well for about 3 minutes until it forms a gooey liquid and set aside. This is the egg substitute.
Sieve together flour, salt and baking powder and mix well. Add cardamom powder, nutmeg powder and mix well
Beat butter, oil and sugar. It will not get creamy as the fat is less. It will be like wet sand. Now add the flax seed mixture and mix well.
Now add the wet mixture to the dry mixture and add also add the pistachios and mix well until no dry is seen. With the help of wet hands, make the dough into a log. Size is 9 inches length, 2 inches width and ¾ inch height. I used a kitchen ruler to get this right. You will get around 1 9 inch log and a 7 inch log.
Transfer the logs to the parchment paper lined baking sheet and cook in the preheat oven for 20 minutes until the edges start to get golden.
Remove from the oven and allow it to cool at least 15 minutes. Cut the biscotti diagonally 1 inch pieces and place them back on the parchment paper lined baking sheet and bake for around 10 minutes at 310 degrees F and reduce to 275 degrees F and cook for anther 10 minutes.
Remove from oven and transfer to a cooling rack. It will become even more hard after cooling. Serve as is or with coffee.. It has a long shelf life..
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
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Ingredients
Pistachio – ¾ cup
All Purpose Flour – 2 cups
Sugar – ¾ cup
Butter – 2 table spoons
Oil – 3 table spoons + 1 tea spoon
Flax Seeds / Chia Seeds – 2 table spoons
Water – 6 table spoons
Salt – ½ tea spoon
Baking Powder – 1 ½ tea spoons
Cardamom Powder – ½ tea spoon
Nutmeg Powder – ½ tea spoon
Method
Preheat the oven to 180 degrees C and line a baking tray with parchment paper.
Mix flax seeds and water well for about 3 minutes until it forms a gooey liquid and set aside. This is the egg substitute.
Sieve together flour, salt and baking powder and mix well. Add cardamom powder, nutmeg powder and mix well
Beat butter, oil and sugar. It will not get creamy as the fat is less. It will be like wet sand. Now add the flax seed mixture and mix well.
Now add the wet mixture to the dry mixture and add also add the pistachios and mix well until no dry is seen. With the help of wet hands, make the dough into a log. Size is 9 inches length, 2 inches width and ¾ inch height. I used a kitchen ruler to get this right. You will get around 1 9 inch log and a 7 inch log.
Transfer the logs to the parchment paper lined baking sheet and cook in the preheat oven for 20 minutes until the edges start to get golden.
Remove from the oven and allow it to cool at least 15 minutes. Cut the biscotti diagonally 1 inch pieces and place them back on the parchment paper lined baking sheet and bake for around 10 minutes at 310 degrees F and reduce to 275 degrees F and cook for anther 10 minutes.
Remove from oven and transfer to a cooling rack. It will become even more hard after cooling. Serve as is or with coffee.. It has a long shelf life..
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
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Perfectly baked biscottis.. Delicious!
ReplyDeleteCrispy and healthy biscottis. Look delicious.
ReplyDeleteDeepa
wow that an nutty and flavourful biscotti :) looks super yummy and crispy :)
ReplyDeleteluking so gud Sowmya... crunchy nd nutty...
ReplyDeleteOngoing Event-Back 2 School
Love the eggless nutty biscottis.
ReplyDeleteThis one sounds perfect with some nice hot tea...I will enjoy it as it is...dont want to share this fantastic flavour with anything.
ReplyDeleteit looks so well done... so crispy and crunchy...
ReplyDeleteCrispy and delicious biscotti , love the addition of lax seeds for egg..
ReplyDeleteinviitng dear
ReplyDeleteWow, cardmom in bakes, am a great fan of them, biscotti looks seriously very attractive.
ReplyDeleteaww the biscotti looks so good
ReplyDeleteLooks so perfectly baked , can imagine the taste sitting here.... Today's post : http://nayanas-kitchen-kreations.blogspot.in/2013/09/cantonese-scallion-pancakes.html
ReplyDeleteperfectly made crispy biscotti
ReplyDeleteThis exact biscotti has been on my to-make list forever. Will have to try this soon.
ReplyDeleteWonderful Biscotti recipe.
ReplyDeleteLooks perfect Sowmya.Have bookmarked this and yet to make it...
ReplyDeleteThis being eggless is really fantastic..very nice ones..
ReplyDeleteThe biscotti has turned out awesome Sowmya...
ReplyDeleteWe love biscottis and I must try this as well.
ReplyDeleteThey look perfectly done!
ReplyDeleteFanastic eggless ones soumya...looks yummy
ReplyDeleteLove the flavor and texture.... will be try for sure :)
ReplyDeleteWow an yummy bake will love it with tea or coffee. good one Sowmya
ReplyDelete