This recipe is adapted from The Taste of Home, Baking Book. The original is Almond Biscotti. I haven’t altered anything in the recipe, just added few more :).
The only piece of advise : Making Biscottis is a work of patience. It will take you almost 1&1/2 hrs to make these. So make them in fursat, an Urdu word for “when have lot of time in hand” :). See learnt a word from another language today..totally irrelevant to the post though ;)))…. Lol.
Without much ado, here it is :).
Refined flour : 2 cups
Coco powder, unsweetened : 1/4 cup
Sugar : 1 cup plus 2 tbsp
Butter unsalted : 3/4 cup at room temperature
Eggs : 3 at room temperature
Vanilla essence : 1 tsp
Baking powder : 2 tsp
Salt : a dash
Milk : 2 tbsp
Almonds, unsalted : 3 tbsp chopped roughly in processor
Pistachios, unsalted : 3 tbsp chopped roughly in processor
Note for substituting eggs : combine 3 tbsp of flax seed meal with 9 tbsp of warm water. Let stand for 5-7 minutes till it looks thick. Then put in the blender and make a smooth jelly, use this in place of eggs.
Note for vegan option : sub eggs as mentioned above. Skip the milk part or may sub with soy milk or any other plant based milk.
Preheat the oven at 375*f. Line a cookie tray with parchment paper and grease it lightly.
Combine flour, salt, coco powder and baking powder together in a bowl and set aside.
Beat the butter with 1 cup sugar with a beater till creamy and fluffy.
Now add eggs one at a time, mixing well while scraping from the bottom. Beat for 1 minute till it combines well with butter and sugar mixture. Add essence now and mix.
Start adding the dry flour mixture slowly to the batter and mix it gently, scraping from the bottom with a spatula. After all the flour is added to the batter, make sure that it is mixed well, leaving no dry flour behind and no lumps.
Now add chopped nuts and mix them in the batter.
It will be kind of sticky dough. Now divide the dough in 2 portions and pour the batter on baking sheet atleast 2-3 inches apart from each other. Stretch them in to rectangular logs of 3inch width and around 1/2 to 3/4 inch thickness. If you find it difficult then, wet your hands with little warm water and then stretch with hands. It works without sticking but be quick in spreading. Shape the other log as well.
Now brush the top of logs with some milk. Sprinkle some sugar on top. Put it in the oven and bake for 20-25 minutes. Rotate the tray in the mid time.
When the dough looks firm to the touch. Take the baking tray out and let the logs rest on cooling rack. Transfer them gently. Let it cool down for 15-20 minutes.
Meanwhile lower the oven temperature of the oven to 300*f.
Now put one log in the cutting board and cut 1/2 inch slices at 45* angle with a serrated knife.
Keep the cut wedges or Biscottis on the baking tray without parchment this time with one side down and bake for 12 minutes. Then flip the side of the biscotti and bake on the other side for another 10-12 minutes.
Switch off the oven. They are baked two times now and crisp to the bite. Let them cool in the oven with the oven door open.
Enjoy them with your favorite cup of coffee or tea.
For storage : I generally wrap them individually when cooled in a plastic cling wrap, so they don’t absorb any moisture and remain crisp.