Almond Biscotti
by Tarla Dalal
Biscotti are a special class of biscuits, which are baked twice. This gives them a unique texture, which is firm to bite but soft on the palate! Baking twice also gives them a rich, well-done aroma.
This recipe shares the secret of making fabulous Almond Biscotti, with the aesthetic flavour of vanilla and cinnamon and the amazing crunch of almonds. You can serve them fresh and warm, or cool and store in an airtight container.
Enjoy with a cup of Hot Coffee or Hot Chocolate .
Almond Biscotti recipe - How to make Almond Biscotti
Preparation Time: Baking Time: 60 minutes Baking Temperature: 160°C (320°F) Cooking Time: Total Time:
Makes 15 biscottis
5 tbsp cocoa powder
1/2 cup almonds (badam)
1 1/2 cups plain flour (maida)
2 tsp baking powder
1 tsp cinnamon (dalchini) powder
1/2 cup castor sugar
3 eggs
1 tsp vanilla essence
oil for greasing
- Method
- Combine the plain flour, baking powder, cocoa powder, cinnamon powder, castor sugar and almonds in a deep bowl and mix well.
- Add the eggs and vanilla essence, mix well and knead into a soft and sticky dough without using any water.
- Grease your palms with little oil, place the dough on a greased baking tray and spread it with your fingers to form a 200 mm. × 75 mm. (8” x 3”) rectangle.
- Bake it in a pre-heated oven at 160°c (320°f) for 25 minutes. Keep aside to cool completely.
- Once cooled, cut diagonally into 15 thin pieces.
- Arrange them on a baking tray and bake in a pre-heated oven at 160°c (320°f) for 30 minutes or till they are crisp, turning them once after 15 minutes.
- Serve or store it in an air-tight container.
| Energy | 127 cal |
| Protein | 3.6 g |
| Carbohydrates | 15.1 g |
| Fiber | 0.6 g |
| Fat | 6.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 85.6 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 0 mg |
| Folic Acid | 9.7 mcg |
| Calcium | 18.3 mg |
| Iron | 0.9 mg |
| Magnesium | 26.7 mg |
| Phosphorus | 63.9 mg |
| Sodium | 1.4 mg |
| Potassium | 68.4 mg |
| Zinc | 0.3 mg |
cocoa powder still a part of the ingredients & method - please change
One more query please . The biscotti turned out quite nice but felt a bit dry. Are we not supposed to add any form of oil or butter into the dough?
Method ( point 1) mentions cocoa powder while ingredients don''t mention it!!
Does this have a diabetic version? How can I make it using sugar free?
What can I use instead of eggs here in this recipe?
Hesitant at first... I still made up my mind to take up this dreadful task... and to my surprise... I sailed through it... Deliciously crisp, these Biscotti's are worth every effort... Dunk 'em... into hot cappuccino... and unwind your long day... or even as a light dessert after Dinner.
Good recipe. Requires skill and practice in baking.