Biscotti , is more like our Tea rusk , which are baked twice. Very recently i got a mail from a reader who is a teenage girl almost of Varsha’s age , requesting me to post some chocolate recipes as she is a big fan of chocolates. She tried few baking recipes from here too. Recently when we went out, in a cookie shop i saw chocolate biscotti but they were not eggless. So i wanted to try this at home and it turned out perfect and tasted so well. I adapted the recipe from
here. so let me share the recipe of chocolate biscotti –
without eggs and without butter too.Actually the original recipe is Double chocolate Biscotti, since i didn’t have choco chips in hand i added almonds instead of chocolate chips
INGREDIENTS: [10 BISCOTTI]
| ALL PURPOSE FLOUR |
1 CUP |
| COCOA POWDER |
1/4 CUP |
| BAKING POWDER |
3/4 TSP |
| BAKING SODA |
1/4 TSP |
| VANILLA ESSENCE |
1/2 TSP |
| SUGAR |
1/4 CUP |
| ALMONDS |
1/4 CUP |
| OIL |
1/4 CUP |
| WATER |
4-5 TBLSP |
METHOD:
- Sift the flour, cocoa powder,baking powder and baking soda.
- In a mixer, pulse the almonds and add to the flour mix. If using chocolate chips instead of almonds add it now.
- In a bowl, add water, vanilla essence, sugar and oil.
- Mix well till the sugar dissolves. If u want u can powder the sugar and add.
- When the sugar gets dissolved, add this mixture to the flour and cocoa powder mix.
- Knead this into a dough.
- Place it on a baking sheet |butter paper. Divide it to2 equal portions as a log.
- Flatten the logs. Bake this in 160 degree preheated oven for 25 minutes.
- After the first bake, the biscotti loaves should be firm and very lightly browned, but not hard.
- Slice it diagonally for long biscotti or across for short one using a sharp knife.
- Arrange them in the cooking tray in a parchment paper and again bake them for 10 minutes at 130 degrees C.
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- Turn it aside or you can keep the rack in the centre and turn on the heat to up and down for few minutes.
- the second time bake is to dry out the cookies so bake it in a low temperature to get crispy biscotti.
- this can be stored in a air tight container for few weeks.
Note:
- If you feel the dough dry and not coming to make a whole mass while kneading, sprinkle 1-2 tsp of water.
- Never chop the biscotti loaf when it is hot.
- Use sharp knife to cut the loaf.
- You can add any nuts of your choice and add orange zest too and replace water with orange juice also.
- While cutting the biscotti loaf it may crumble too. do it slowly and carefully.
Wow these make a perfect evening munch..looks so gorgeous ..lovely color..
looking too good jey ! i need to try on the cookies side now !
Oh I am drooling here… love the first picture… surely bookmarking it!!! thanks for the wonderful recipe..
Sowmya
Event – Bake Fest
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this looks amazing… bookmarked!!!
looks absolutely delicious.. beautiful clicks..
awesome looking cookies….
Delicious one…bookmarked will try out
In my to do list for. Long time…looks wonderful..
I love this.. Yummy.
Yum ..it's looks fab ..nice clicks
tempting nice shot am drooling over my screen to eat them 🙂
Yummy and tempting !
eggless 🙂 thats a wow now.. will try it..
Love to munch that droolworthy and very attractive biscottis.
beautiful looking biscotti…nice clicks too…
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Wow! This looks delicious.. Yum.. I'm a new blogger… Do visit my blog.. https://kitchenserenity.blogspot.in/
i m yet to try my hand at biscottis. They look delish!
wonderfully prepared…looks perfect dear
Delicious and lovely looking biscottis. Excellent preparation.
Deepa
Crunchy and chocolaty biscottis
Oh wow! This is beautiful! I am going to try these soon! Love that these are eggless.
luks gorgeous and liked the presentation
Love your blog! Very elegant writing and fabulous pics. Happy to follow u.
Wow looks absolutely perfect and tempting me to grab few 🙂
The name of the recipe itself is very tempting. Too good to try.
Perfectly baked and beautifully presented..
Love biscottis for their crunch. Looks inviting.
i love biscottisss a lot- I have made some with cranberries and almonds but those had eggless. I am going to try your version soon. so deliciousss
HI , i tried your recipe. However, I couldnt set anything lower than 170 degrees in my oven and so it was still soft even after i baked it twice. Any advice. taste is good but it's still like cake texture instead of biscotti… thanks
Did you bake it twice. if not after the first baking for 25 minutes, bake it again for 10 minutes to get it hard
these were really good and very easy to make. thank you!
looks good….waiting to try
Hi! Which oil to use?
I used normal cooking oil, the refined oil
Can i use atta in place of all purpose flour for the recipe. If yes, can you please tell me the measurement.
I have never tried but you can try half cup of atta and half cup of all purpose flour
Thanks a lot!
Can I replace cocoa powder with shredded coconut to get coconut biscotti?
I am not sure about that but you have to add 1/4 cup more flour as you are skipping the cocoa powder.
Ok…thanks..
Il try it 🙂