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| Dry fruit Biscotti |
Biscotti is a hard yet crisp and crunchy Italian cookies that are quite similar to our Indian cake rusk
These cookies or rusk are very favourite of all and a perfect snack for evening tea
I have always loved them to dunk into my tea. This time I have made them eggless using curd or yogurt. There is already an almond-biscotti recipe on my blog which I baked with all-purpose flour and eggs. This time I have added semolina to plain flour and kept it eggless.
These cookies are very easy to make. These are twice baked. For this, we bake a basic sponge adding any flavour we like, and when it is baked, the slices are cut diagonally. Now, these slices are ready to bake again until they become golden and crisp. I have added almonds and dried berries to these cookies so that I can munch them as a snack during my work hours
Preparation Time – 10 minutes
Baking Time – 40 + 16 minutes
Ready In – 80 minutes
type – tea Snack
Cuisine – Italian
INGREDIENTS -:
1- Thick curd or yogurt – 1 cup or 200 gms
2- Melted butter – 1/2 cup or 100 gms
3- Fine semolina – 3/4 cup or 150 gms
4- Plain flour /maida – 1/4 cup or 50 gms
5- Sugar – 1/2 cup or 100 gms
6- Assorted berries(dried cranberry, cherries and golden berries) – 1/4 cup
7- Chopped almonds – 1/4 cup
8- Baking powder – 1and1/4 tsp
9- Vanilla extract – 1 tsp
10- Milk – 1/4 cup(to brush the cut slices before the second bake .This will give golden colours to cookies)
1- Preheat oven at 180degrees for 10 minutes
2- Whisk curd or yogurt and sugar well until it becomes light and fluffy
3- Add semolina, plain flour and baking powder and mix well
4- Keep at rest for 5 minutes so that semolina absorbs the moisture
5- Add melted butter, berries, vanilla extract, almonds and fold gently
6- Pour the batter into mould and bake at 180℃ for 35 minutes
7- Let it remain in oven for 5 minutes and take out
8- When cooled completely, unmould it
9- When it is ready to handle, cut the slices diagonally of one and half-inch width and place them in the baking tray for a twice bake
10- Brush them with milk
11- Bake again both the sides for 8-10 minutes or till golden at 180℃ in the preheated oven
This is adviced to keep an eye on them while baking twice. You should check them at intervals to avoid from burning
The METHOD is step by step with pics below
Whisk curd and sugar well until light and fluffy
Add semolina, plain flour and baking powder and mix well
Keep at rest for 5 minutes so that semolina absorbs the moisture
Add melted butter, berries, vanilla extract, almonds and fold gently
Pour the batter into mould and bake at 180℃ for 35 minutes
Let it remain in oven for 5 minutes and take out
When cooled completely, unmould it
When it is ready to handle, cut the slices diagonally of half-inch width
and place them in the baking tray and Brush them with milk
Bake again both the sides for 8-10 minutes (5 minutes each side)or till golden at 180℃ in the preheated oven
This is adviced to keep an eye on them while baking twice. You should check them at intervals to avoid from burning
