Orange and Almond Nut Biscuits

About Orange and Almond Nut Biscuits

Ingredients

• Orange juice 1 tbsp
• Orange zest, grated ½ tsp
• Orange food colour a few drops
• Almonds, chopped 4 tbsps
• Refined flour 155 gms
• Butter 115 gms
• Sugar 100 gms
• Vanilla essence 1 tsp
• Baking powder 1 tsp

How to Make Orange and Almond Nut Biscuits (Stepwise Photos)

Method

1. Take butter and sugar in a mixing bowl and bet with an electric beater till light and fluffy. Add orange juice, vanilla essence, orange zest and orange food color and continue to beat.
2. Add flour and baking powder and mix well, making sure all the ingredients are well combined and make a dough.
3. Wrap the dough in cling film and keep it in the refrigerator for some time to firm up.
4. Preheat oven to 180º C. Line a baking tray with butter paper.
5. Spread the chopped almonds on a plate.
6. Remove the dough from the refrigerator, make equal sized roundels, coat them with chopped almonds and keep them in the prepared baking tray. Keep the tray in the preheated oven and bake for about 20 minutes.
7. Take the tray out of the oven and cool slightly. Arrange the biscuits on a serving platter and serve warm cool them completely and store in an airtight container.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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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