Saturday, March 15, 2014

Honeyed Biscotti with Nuts and Dates

Biscotti are delicious, crunchy Italian cookies and till date, I had only eaten them at cafes. Biscotti are baked twice to achieve hard yet crunchy texture and this is one reason why these are great accompaniments with tea or coffee. These may seem complex the first time you bake them, but after having tried baking them, I can say that these do take more time than other cookies but when you take a bite, you realize that they are worth every bit of effort.

Honey is the primary sweetener in this recipe, the orange zest provides freshness and the nuts, dates make it splendid as you enjoy them with a cup of coffee :). The recipe I used calls for almonds, but since I am allergic to them, I replaced them with cashews and pistachios.

Honeyed Biscotti with Nuts and Dates
adapted from Williams Sonoma

2 cups Maida (All purpose flour)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 eggs ( I used 3 small eggs)
1/2 cup sunflower oil
2/3 cup honey
1/3 cup sugar, grounded
1 teaspoon vanilla extract
Finely grated zest of 1 orange
1/2 cup cashews - roughly chopped
1/2 cup pistachios - shavings
1 cup dates, halved lengthwise, pitted and roughly chopped
1 egg white, beaten with 1 teaspoon water
  • In a bowl, sieve together the flour, baking powder, baking soda and salt
  • In a large bowl with an electric mixer, whisk together the eggs, oil, honey, sugar, vanilla and orange zest

  • Switch to spatula and mix in the flour, followed by nuts and dates (Note: the mixture will be extremely thick and sticky in nature)

  • Cover the bowl and refrigerate the dough for at least 2 hours
  • Preheat oven to 180 degrees Celsius. Line a baking tray with butter paper and keep aside
  • Divide the dough in half and and shape the dough to form 2 long logs as long as your baking tray and place on prepared baking tray (Note: wet the palm of your hands when handling the dough to prevent it from sticking)
  • Lightly brush the tops and sides with the egg mixture
  • Bake until golden, about 20 minutes and once done, transfer the pan to a wire rack and let cool for about 15 minutes

  • When the biscotti log is cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto a baking tray

  • Bake for an additional 6 to 10 minutes on each side till lightly toasted

  • Cool them on a wire rack and once completely cool, store them in an airtight container

No comments:

Post a Comment