are Italian biscuits, which are dry and crunchy.It was interesting to read that
the term comes from the word Biscoctus, which means twice cooked/baked. Well, I
would say they are similar to our desi rusks/toast which are also baked twice. We
Indians love to dip them in our tea. Even little kids love this crunchy bread.
month we were given Apricot Pistachio Biscotti by Gayathri for the eggless bakers
group. I found the recipe very interesting but as usual was very apprehensive about
it. I followed the recipe word by word with the exception of egg .I used flax
seed powder to substitute egg.
1 cup........ granulated sugar
2 cups .......all
1 ¼ tsp...... baking powder
½ tsp.......... kosher
1 tsp.......... orange
1 tsp.......... vanilla extract
2 tbsp....... flax
seed powder dissolved in 6 tbsp water
1 cup......... chopped apricots
Pre heat the
oven to 180deg.
Line a large
baking sheet with parchment paper or silicon mat.
sugar and orange zest until moist and aromatic.
together the flour, baking powder and salt.
butter and sugar mixture with an electric mixture until fluffy.
and vanilla extracts.
speed to low and add the flour.
pistachios and chopped apricots with a wooden spoon or rubber spatula.
dough and place both portions on the prepared baking sheet.
piece into a 10 inch long log.
Place them at
least 3 inches apart.
slightly flatten the logs with dampened finger.
about 25 minutes or until the logs are golden brown and firm to touch.
Cool on a
baking sheet or a wired rack for 10 minutes.
oven temp to 150deg.
log to a cutting board and with a sharp knife cut each log into ½ inch slices.
slices standing them on their bottoms of the baking sheet and return to the
oven for about 15 minutes until crisp.
Store in an
air tight container for up to a week.
The crumbled pieces....
I cut down
this recipe to half. Although from the one log that I baked I must have got
only three proper biscottis which I saved for the pictures, I must admit that
it turned out absolutely yum and we all loved it. On cutting the
loaf ,it went on crumbling, I had a hard time placing it on the tray, I
wonder where I went wrong. I would love a feedback from all of you so that I do
not land up in a similar situation
again.Trust me I would have redone the biscotti, had I not baked on the last day!!
Labels: Eggless Baking