Italian Biscotti

About Italian Biscotti

Ingredients

• Refined flour (maida) 1½ cups
• Cornflour ½ cup
• Soft butter ¼ cup
• Caster sugar ½ cup
• Baking powder 2 tsps
• Salt ¼ tsp
• Cinnamon powder ¼ tsp
• Egg (2 tsps yogurt for vegetarian option) 1
• Orange juice 1 tsp
• Orange zest, grated 1 tsp
• Milk 3 tsps
• Pistachios, chopped ½ cup
• Almonds ½ cup

How to Make Italian Biscotti (Stepwise Photos)

Method

1. Preheat oven to 200º C.
2. Take butter and sugar in a mixing bowl and mix with a whisk till light.
3. Sieve refined flour into the bowl and whisk till no lumps form. Add baking powder, salt and cinnamon powder and whisk well.
4. Add egg, orange juice and orange zest.
5. Sieve cornflour into the bowl and knead into a dough. Add milk to bind it better.
6. Gently divide the dough into 2 equal portions. Flatten and shape each half into a long rectangular, taking care that they do not break.
7. Sprinkle pistachios and almonds both on top and the bottom of these rectangles. Place them on a greased baking tray keeping sufficient space between them.
8. Keep the tray in the preheated oven and bake for 30 minutes, checking a few times to ensure they do not burn.
9. Cool, slice and serve.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

Know More

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