Biscotti , is more like our Tea rusk , which are baked twice. Very recently i got a mail from a reader who is a teenage girl almost of Varsha’s age , requesting me to post some chocolate recipes as she is a big fan of chocolates. She tried few baking recipes from here too. Recently when we went out, in a cookie shop i saw chocolate biscotti but they were not eggless. So i wanted to try this at home and it turned out perfect and tasted so well. I adapted the recipe from
here. so let me share the recipe of chocolate biscotti –
without eggs and without butter too.
Actually the original recipe is Double chocolate Biscotti, since i didn’t have choco chips in hand i added almonds instead of chocolate chips
INGREDIENTS: [10 BISCOTTI]
| ALL PURPOSE FLOUR | 1 CUP |
| COCOA POWDER | 1/4 CUP |
| BAKING POWDER | 3/4 TSP |
| BAKING SODA | 1/4 TSP |
| VANILLA ESSENCE | 1/2 TSP |
| SUGAR | 1/4 CUP |
| ALMONDS | 1/4 CUP |
| OIL | 1/4 CUP |
| WATER | 4-5 TBLSP |
METHOD:
- Sift the flour, cocoa powder,baking powder and baking soda.
- In a mixer, pulse the almonds and add to the flour mix. If using chocolate chips instead of almonds add it now.
- In a bowl, add water, vanilla essence, sugar and oil.
- Mix well till the sugar dissolves. If u want u can powder the sugar and add.
- When the sugar gets dissolved, add this mixture to the flour and cocoa powder mix.
- Knead this into a dough.
- Place it on a baking sheet |butter paper. Divide it to2 equal portions as a log.
- Flatten the logs. Bake this in 160 degree preheated oven for 25 minutes.
- After the first bake, the biscotti loaves should be firm and very lightly browned, but not hard.
- Slice it diagonally for long biscotti or across for short one using a sharp knife.
- Arrange them in the cooking tray in a parchment paper and again bake them for 10 minutes at 130 degrees C.
- Turn it aside or you can keep the rack in the centre and turn on the heat to up and down for few minutes.
- the second time bake is to dry out the cookies so bake it in a low temperature to get crispy biscotti.
- this can be stored in a air tight container for few weeks.
Note:
- If you feel the dough dry and not coming to make a whole mass while kneading, sprinkle 1-2 tsp of water.
- Never chop the biscotti loaf when it is hot.
- Use sharp knife to cut the loaf.
- You can add any nuts of your choice and add orange zest too and replace water with orange juice also.
- While cutting the biscotti loaf it may crumble too. do it slowly and carefully.
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