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Sunday, 18 August 2013

Fruit And Nut Biscotti




This is yet another beautiful challenge from the Baking Partners. There were different varieties of cookies from which we could choose any one of them for the challenge. 




I thought to try out the Biscotti with a slight change. I had already baked cake rusk which is somewhat similar to biscotti. We all liked it so much that i wanted to make a similar type of biscotti, with a different taste. When i saw the recipe for biscotti, i did not think twice......Gave my twist and yea!!! came up with this awesome tasting fruit and nut biscotti. Really, it tastes heavenly with the fruity taste of the dry fruits, the nutty flavour of the nuts and above all the crunchiness of the biscotti...mmm....yumm :)

 


Biscotti is originated in Italy and it means twice-baked biscuits. They are twice baked, so that they are very dry and can be stored for a longer period of time. "Biscotti" is the plural form of biscotto. (wiki)




Ingredients

3 cups Maida/All purpose flour
1 cup Sugar
1 cup Nuts (chopped)
3/4 cup Dry fruits (chopped)
2 tbsp Orange Zest (or Lemon Zest)
1 tbsp Baking Powder
3/4 cup Canola Oil (or Vegetable oil)
3 Eggs
1 tbsp Mixed fruit essence (or Vanilla essence)


Method

  • In a bowl, add maida, sugar, nuts, dry fruits, orange zest and baking powder. Mix well till all these dry ingredients are mixed properly.
  • Add oil, mixed fruit essence and eggs into the dry ingredients and mix well using a wooden spoon. Later use your hands to incorporate everything nicely.
  • Mix thoroughly so as to form a soft and not too sticky dough.
  • Make two portions out of it and roll into balls. Keep it in the fridge for about 1/2 an hour.
  • Later, take out the dough from the fridge and place them on a butter paper lined baking tray.
  • Pre-heat the oven in convection mode at 175 degree Celsius.
  • Press these two dough balls gently, to make a log shape. Keep them slightly apart from each other. (picture shown).
  • Place the baking tray in the pre heated oven for 25 - 30  minutes till the top of the logs slightly changes its colour.
  • Take off from the oven and let it cool down completely.
  • Cut each logs diagonally into 1 inch thick slices and place them on the butter paper lined baking tray.
  • Place it in the oven at 175 degree Celsius for 10 minutes on each sides.
  • When done, take off from the oven and set them aside to cool down completely.
  • Enjoy with tea, coffee or a glass of milk. Store the rest 'if anything is left' ;)

 Notes:
  1. I used cashewnuts and dates for this recipe. You can use any nuts and dry fruits of your choice or a mix of nuts and dry fruits.
  2. Instead of orange zest, i used lemon zest.




Dough pressed gently to form logs


After the first bake - straight from the oven





Thanks for visiting
Happy Cooking!!






7 comments:

  1. your photographs look great Nimmy !! i am inspired to try a maroon background now. it looks so good.

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  2. Omg, ur clicks are just torturing me, wat a super nutty biscotti.

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  3. lovely clicks sis.tempting clicks.between crunchy biscotti

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  4. Looks so perfectly baked! Well done Nimmy :)

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  5. Beautiful you did very well Nimmy I love the addition of fruit in there.

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  6. Crispy yum,love the pictures,perfectly baked.

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