Almond Biscotti

About Almond Biscotti

Ingredients

• Refined flour (maida) 1 cup
• Salt to taste
• Baking powder 1 tsp
• Fennel seeds (saunf) 1 tsp
• Green cardamom powder 1 tsp
• Eggs 2
• Butter ¼ cup
• Vanilla essence 1 tsp
• Honey 2 tbsps
• Roasted almonds ¾ cup
• Apricots, chopped 1 cup

How to Make Almond Biscotti (Stepwise Photos)

Method

1. Preheat oven to 180º C.
2. Take refined flour in a mixing bowl, add salt, baking powder, fennel seeds and cardamom powder and mix well.
3. Break eggs into another bowl, add butter, vanilla essence and honey and whisk well. Add almonds and apricots and mix well. Add the flour mixture and mix. Knead with your hands into a dough.
4. Roll out the dough lightly into a sheet. Keep a heart shaped cookie cutter over it and cut out biscottis. Place them in a greased baking tray.
5. Keep the tray in the preheated oven and bake them for 15-20 minutes.
6. Bring the tray out and let them cool down to room temperature.
7. Place the biscottis on a serving plate, sprinkle icing sugar over them and serve.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps