Thursday, 15 August 2013

Mocha and almond biscotti

     Happy Independence day to one and all :) :) :)  Baking partners challenge for this month included four cookies from four different countries, when I first read them all were interesting and challenging in its own way.  But the biscotti from Italy, a twice-baked cookie drew my attention.  Personally, I felt this one to be more challenging and thanks to Swathi Iyer and Sandhya for recommending the same.  Biscotti is an perfect dip for tea and is flavoured with nuts.  It is more or less similar to our Indian rusk (tastewise and texturewise).  The cookie dough is first rolled into log, part-baked, sliced and finally baked again!  I flavoured them with coffee and almonds, result was wonderful!  Hubby luved to have it with tea

Source -

Ingredients required

  • 1/2 cup or 75 gm of blanched whole almonds (which is later deskinned and finely chopped)
  • 1/2 cup powdered sugar
  • 1 large egg
  • 1 tsp vanilla essence
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 11/4 cup all-purpose-flour
  • 1 tbspn instant coffee powder (dissolved in 1 tbspn hot water)


In a dry vessel, beat in sugar and egg till they are well combined.

Add in vanilla essence and coffee slurry and beat again.

In a separate vessel, seive in flour, baking powder, salt and combine them in batches with above-shown pic

Fold in almonds and knead into an dough

Divide into two balls and roll out logs cylindrically, like follows

Bake these logs at pre-heated oven, 180 degree celsius for 30 minutes or till they are firm to touch at top.  Remove and cool them completely

Now slice them vertically half inch slices.

Bake these again for 165 degree celsius for twenty minutes, turning the cookies otherside through half-time.

Cool them on wire-rack, store on air-tight container and enjoy with tea!

Happy Baking :)  :)  :) 

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