Dark Chocolate Biscotti

I cannot believe that I haven't posted the recipe for these super decadent, ultra chocolaty biscotti recipe until now. I had made these on valentine's day as part of a death by chocolate goodie box I made for my valentine. And let me tell he wasn't disappointed at all!!!! There is something so romantic about cooking or baking something for your valentine rather than buying a gift. Its almost therapeutic for me and not to mention super satisfying to see the expression when he indulges into it. Anyways back to the biscotti's

So this was my first experiment with baking eggless biscotti's and let me tell you I wasn't disappointed at all. They came out exactly how a biscotti is suppose to be- super crunchy and perfect dunking consistency for coffee or milk.

 They are mildly sweet and the dark chocolate provided a depth of flavor along with richness which was divine.

So get into the kitchen and bake these delicious eggless chocolate biscotti for that someone special someone in your life and make him/her fall in love with you all over again!

Dark Chocolate Biscotti
(recipe adapted from cookingandme)
Ingredients:

• 1 cup maida (All purpose flour)
• 1/4 cup of melted chocolate
• 1.5 tsp instant coffee powder
• 1/3 tsp baking soda
• 1/4 tsp baking powder
• 3 tbsp butter, softened
• 1/2 cup sugar
• 1 flax meal egg (1 tbsp of ground flaxseed or alsi mixed in 3 tbsp of water)
• 1/2 tsp vanilla extract (optional)

Method:

• Preheat oven to 180C.
• Melt the chocolate using a double boiler or in the microwave and let it cool
• Sift flour, coffee powder, baking soda, baking powder together. Mix well until combined
• Beat the butter and sugar until creamy for 3 mins using a hand mixer.
• Add the flax meal egg, melted chocolate and vanilla extract and beat again, scraping down the sides as you go. The mixture may look curdled and thats absolutely fine.
• add the dry mixture in three additions and mix until all the dry ingredients have been incorporated. Make sure not to over mix it. The dough will be semi-sticky.
• Dust a little flour on the counter and shape the dough into a 1" thick log and transfer it to a greased baking tray.
• Bake in the pre-heated oven for 15-20 mins. The top will crack a little bit. Touch the top and it should still be soft and form a dent. Remove from the oven
• Let it cool down a bit but when still warm, cut into 1" pieces using a serrated knife. If the pieces crumble don't panic.
• Bake the pieces again by placing them one side down for 10 mins to crisp up.
• Once cool, remove from the oven and let it cool completely
• Store in an airtight container for up to two weeks.

Cranberry and Orange Biscotti

Last week, as I was wondering when to try this amazing biscotti recipe I had found, I decided holi would be the perfect time to bake them and share it with my friends. After all this was my first holi in India after 11 years, so something sweet was definitely in order!

Holi is the festival of colors. According to the Hindu calendar, it celebrates the beginning of spring and end of winter. Friends and Family gather on this day as they color each other and forget about any resentment or rivalries there might have been in the past.

Any festival in India is incomplete without delicious food and holi is no different. Different communities in India prepare their special food. The most famous and traditional being Thandai (Milk based drink with different nuts such as almonds, cashews, cardamoms and saffron) mixed with a little bhaang.

This year I decided to give an Italian twist to the festival of colors by making these classic twice-baked cookie. The tartness from the cranberry pairs excellently with the freshness from the orange. Biscotti's had a lovely crispy edge and a porous texture which makes it a great for dipping in coffee or tea. All my friends loved it till the last crumb. It was love at first bite for them!

Loads of laughs, tons of pictures, great friends and these biscotti's! A perfect combination to celebrate any festival!


Cranberry and Orange Biscotti
Adapted from www.bettycrocker.com 

Ingredients:

• 2/3 cup of sugar
• 1/2 cup vegetable oil
• 1 tbsp grated orange peel
• 1 1/2 tsp of vanilla
• 2 tbsp ground flaxseed
• 6 tbsp water
• 1 1/2 cup Maida (All purpose flour)
• 1 cup whole wheat flour
• 3/4 cup dried cranberries ( you can also substitute it with Slivered Almonds)
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2-3 tbsp of fresh orange juice

Directions:

• Heat oven to 150C. Mix 2 tbsp of flaxseed with 6 tbsp of water and set it aside for 10mins
• In a large bowl, stir together sugar, oil, orange peel, orange juice,vanilla and the flaxseed mixture. Stir in the remaining ingredients.
• Place dough on lightly floured surface. knead until smooth. On ungreased cookie sheet, shape half of dough at a time into 10x3-inch rectangle.
• Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool for 15 mins. Cut rectangle crosswise into 1/2-inch slices.
• Bake for another 15 mins, turning once, until crisp and light brown. Cool completely on a cooling rack. Store in an airtight container.