Italian Biscotti

Italian Biscotti non-veg

From   Firangi Tadka
easy

Prep: 45 minutes

cook

Cook: 30 minutes

easy

Method: Moderate

snack

Course: Dessert

Dessert

Type: Italian

These are almond biscuits are oblong shaped and crunchy and often eaten dipped in a drink

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

Methods

  • Preheat oven to 200º C.
  • Take butter and sugar in a mixing bowl and mix with a whisk till light.
  • Sieve refined flour into the bowl and whisk till no lumps form. Add baking powder, salt and cinnamon powder and whisk well.
  • Add egg, orange juice and orange zest.
  • Sieve cornflour into the bowl and knead into a dough. Add milk to bind it better.
  • Gently divide the dough into 2 equal portions. Flatten and shape each half into a long rectangular, taking care that they do not break.
  • 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.
  • Keep the tray in the preheated oven and bake for 30 minutes, checking a few times to ensure they do not burn.
  • Cool, slice and serve.