Eggless Crisp Almond Pistachio Biscotti
It is fun to try something new,something you've only heard about before and not tasted. . My first attempt at making biscotti and I loved every bit making them.Their texture is crisp and crunchy with an almond , flavor that comes from adding pure almond extract along with chunks of toasted and blanched almonds& pistachios. These Italian cookies make a wonderful tea-time or anytime snack.
The name biscotti is derived from 'bis' meaning twice in Italian and 'cotto' meaning baked or cooked. Biscotti are twice baked biscuits.
(Recipe adapted from biscotti recipes from Joy of Baking).
It is fun to try something new,something you've only heard about before and not tasted. . My first attempt at making biscotti and I loved every bit making them.Their texture is crisp and crunchy with an almond , flavor that comes from adding pure almond extract along with chunks of toasted and blanched almonds& pistachios. These Italian cookies make a wonderful tea-time or anytime snack.
The name biscotti is derived from 'bis' meaning twice in Italian and 'cotto' meaning baked or cooked. Biscotti are twice baked biscuits.
(Recipe adapted from biscotti recipes from Joy of Baking).
Ingredients
All-purpose flour (maida)-
2 cups
baking powder- 1 tsp
Baking soda- ½ tsp
Unsalted Butter- ½ cup
Blanched whole almonds, toasted and coarsely chopped-1/2cup
Unsalted pistachios kernels, toasted and coarsely chopped-1/2cup
Sugar – 1 cup
vanilla essence-1tsp
corasely ground almonds-1/cup
Lemon Zest – 1 tsp
Method:
1.Preheat the oven to180 degree
1.Preheat the oven to180 degree
2.Rub the sugar and Lemon zest in a small bowl until the
sugar gets moist and aromatic.
3.Sift together the flour, baking powder, and salt into a
medium bowl.
4.Beat the butter and the sugar mixture in a medium bowl
with an electric mixer until fluffy..
5.Reduce the speed to low, add the flour mixture . coarsed
almond powderand beat just until combined. Stir in the pistachios and chopped
almonds with a wooden spoon or rubber spatula.
6.Divide dough into two pieces. Form into long flat loaves
about 1/2 inch tall and 12 inches long. Place the loaves 2 inches apart on the
prepared baking sheet.
7.Bake in preheated oven for 25 minutes, or until a light
golden brown. Remove from oven and cool
on a wire rack for 5 minutes.
8.With a serrated knife, cut diagonally into slices about
1/2 inch thick.
9.Place the biscotti back on the baking sheet and bake for a
second time to draw out the moisture to produce a toasted, crisp and dry
biscuit. Bake for 5-7minutes, then turn slices over and bake for another few
min.
10.Remove from oven and cool. As the biscotti have been
baked twice, they become very dry and can be stored for a long time. The
biscotti can be stored in an airtight container for 2-3 weeks.