DISH NAME : RAISIN ALMOND BISCOTTI

Preparation Time : 30 minutes

Baking Time : 30 minutes

Description

Biscotti, (pronounced biskotti) in Italian means twice baked.Biscotti is the plural of biscotto. The biscuits are oblong-shaped almond biscuits, baked dry and crunchy by cutting the loaf of dough half baked and still hot and fresh from the oven. It can be compared to Indian Rusk, but made richer with the addition of almonds. These are eaten by dunking in coffee. Twice baking gives these cookies a long shelf life due to the absence of moisture.

Note

1) These biscotti are not very sweet. If you want more sweetness, add about 30 to 50 gms. of sugar more, depending on how much sweetness you need.

Method

1) In a pre-heated oven at 180 degrees C, toast almonds for about 8 to 10 minutes, till they give out a nice toasted smell and slightly changes color. When cool, cut into small pieces.
2) Preheat oven to 180 degree C .
3) Beat sugar and eggs till thick and fluffy.
4) Add vanilla.
5) Sieve flour and baking powder. Add to egg mixture and beat till combined.
6) Add in almonds and raisins.
7) Mix and form into dough. The dough would be sticky. It's okay.Then transfer onto a floured surface and roll into log shape.
8) Line a baking tray with butter paper. Brush butter paper with butter.
9) Dusting your hands with flour, transfer the log onto baking tray. Flatten lightly.Bake in the pre-heated oven for about 20 to 25 minutes till firm to the touch.
10) Remove from oven and cool on a wire rack for about 15 to 18 minutes.
11) Reduce oven temperature to 165 degreeC and pre-heat.
12) Keeping the log on a chopping board, cut into 2cm.slices slightly diagonally. Lay the biscotti on the baking tray and bake for another 10 to 12 minutes till golden brown and firm and dry to the touch.The longer you bake the cookies the more crispy and crunchy it will be. Then also be careful not to burn almonds and raisins. Remove from oven and let it cool.

Serving Suggestions

Serve with a cup of hot tea or coffee.