Although Gayathri chose the recipe of “Apricot Pistachios Biscotti” for this month’s Eggless Baking challenge, but since these days am feeling some allergic reaction from nuts, I am trying to avoid them as much as possible. And cranberries alone would be tangier than usual. Hence I went ahead with mixed fruit addition and the result didnt fail to fulfill my expectations.
These biscottis taste just like our Indian Cake Rusk. Next time, I am not going to add any flavoring or nuts and will increase the quantity of Butter to get that extra crumbly texture. Also, off course I will be using Egg in that recipe. Will post very soon with the difference that I would feel.
What you need ?
- All-purpose flour – 2 cup.
- Whole Wheat Flour – 1/2 cup
- Cardamom powder – ¼ tsp.
- Baking soda – 1tsp.
- Salt – ½ tsp.
- Butter – ½ cup.
- Flax Meal – 2 tbsp ( mixed with 1 tbsp water)
- Sugar – ½ cup (light brown sugar preferably).
- Kewra essence – 1tsp (can use vanilla essence instead)
- Preheat the oven to 350F.
- Measure and mix all the dry ingredients (flour, baking soda, and salt and cardamom powder) in a clean bowl. Add the dried fruits to the dried flour mixture and mix well till they all are well coated. Keep aside.
- In a clean bowl cream (beat) butter and sugar till it turns fluffy and light. Beat in Kewra essence, mix well.
- Now start adding the flour mixture, 1 cup at a time, until you have well-mixed dough.
- Divide the dough into 2 portions, transfer each portion to the baking sheet lined with parchment. Shape each portion into a log about 8-10 inches long. Don’t add any flour, the dough will be sticky, slightly damp your hand with water and it will work fine.
- Bake the log for 20-25 minutes, until they are beginning to brown around the edges. Remove them from the oven and let it rest for at-least 20 minutes.
- Lower the oven temperature to 325F.
- Carefully transfer the cooled logs to a cutting surface, cut them on diagonal using a serrated knife into ½-inch-wide slices. The cookies can crumble at this stage, don’t worry just cut them gently.
- Transfer the slices, cut sides up to a parchment lined sheet. Bake the biscotti once again for 20-25 minutes, until they are very dry. Because we used brown sugar in this recipe the biscotti’s will be relatively brown in color.
- Remove them from the oven, cool completely and enjoy. These can be stored in an air tight container for almost 15 days.
- Instead of Kewra Essence, you can use Rose Or Vanilla Essence
- Increase the quantity of butter for more crumbly texture, this worked just fine for me.
- Be careful while cutting the Biscottis and use a Bigger knife. I didnt have it hence got it crumbled from many parts
- Dont forget to roll out two logs from the dough. I did just one, and hence my Biscottis were a bit thick. Thinner ones will taste better and bake better too.