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 - www.joyofbaking.com
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)
