You are here: Home> Cookies Dessert Cookies > Italian Vegetarian > Italian Desserts > Almond Biscotti

Almond Biscotti recipe, Indian Almond Cookies,Biscuits, Badam Toast

Viewed: 93100 times

Tarla Dalal

03 September, 2016

5.0/5 stars 100% LIKED IT Cookbook Login 7 REVIEWS ALL GOOD

Table of Content

About Almond Biscotti

Ingredients

Methods

Making Almond Biscotti

Nutrient values

Almond Biscotti recipe, Indian Almond Cookies,Biscuits, Badam Toast

Almond Biscotti, in its Indian-inspired rendition often referred to as Indian Almond Cookies, Biscuits, or even Badam Toast, offers a delightful fusion of a classic Italian crunchy cookie with familiar Indian flavors. This unique treat is characterized by its signature double-baked crispness, making it a perfect accompaniment for tea or coffee. Unlike many soft Indian biscuits, this version embraces a drier, more robust texture, akin to a rusk, designed for dipping and savoring.

The foundation of this delectable treat lies in a harmonious blend of simple yet flavorful ingredients. The recipe calls for plain flour (maida), providing the structural base, complemented by baking powder for a slight lift. Richness and warmth are introduced through cocoa powder and cinnamon (dalchini) powder, which impart a comforting aroma. The star ingredient, almonds (badam), are generously incorporated, offering a delightful nutty crunch and flavor. Sweetness is provided by castor sugar, while eggs and vanilla essence bind the mixture and enhance its overall taste. A touch of oil for greasing ensures easy handling.

The preparation begins by combining all the dry ingredients – the plain flour, baking powder, cocoa powder, cinnamon powder, castor sugar, and almonds – in a deep bowl, ensuring they are thoroughly mixed. Following this, the wet ingredients, eggs and vanilla essence, are added to the dry mixture. This combination is then mixed well and kneaded into a soft and sticky dough, notably without the addition of any water, allowing the moisture from the eggs to create the perfect consistency.

Once the dough is ready, a crucial shaping step follows. With palms lightly greased with oil, the dough is carefully placed onto a greased baking tray. It is then spread meticulously with fingers to form a specific rectangular shape, precisely 200 mm. x 75 mm. (8” x 3”). This initial shaping is vital as it dictates the size and appearance of the final biscotti. The shaped dough then undergoes its first bake in a pre-heated oven at 160°C (320°F) for approximately 25 minutes, allowing it to firm up and cook through. After this initial baking, it is set aside to cool completely, a step that's imperative for successful slicing.

The transformative stage of achieving the biscotti's characteristic crispness occurs next. Once the baked loaf has cooled thoroughly, it is carefully cut diagonally into 15 thin pieces. These individual pieces are then artfully arranged on a baking tray for their second round of baking. They are returned to a pre-heated oven at 160°C (320°F) for an additional 30 minutes, or until they achieve a delightful crispness, with a necessary flip after 15 minutes to ensure even baking and golden perfection on both sides.

The resulting Almond Biscotti, or Indian Almond Cookies, are ready to be savored. Their robust crunch and aromatic flavors make them an ideal companion for a warm cup of tea or coffee, perfect for dunking. They can be served immediately to enjoy their fresh texture or stored in an air-tight container to maintain their crispness for an extended period, making them a convenient and delicious snack to have on hand. This recipe offers a unique take on a classic, blending international appeal with a touch of Indian essence.

Ingredients

for Almond Biscotti

5 tbsp cocoa powder

1/2 cup almond (badam)

1 1/2 cups plain flour (maida)

2 tsp baking powder

1 tsp cinnamon (dalchini) powder

1/2 cup castor sugar

3 egg

1 tsp vanilla essence

oil for greasing

Method

Combine the plain flour (maida), baking powder, cocoa powder, cinnamon (dalchini) powder, castor sugar and almond (badam) in a deep bowl and mix well.
Add the egg and vanilla essence, mix well.
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 Almond Biscotti it in an air-tight container.

Almond Biscotti recipe with step by step photos

Making Almond Biscotti

1. Combine the plain flour (maida), baking powder, cocoa powder, cinnamon (dalchini) powder, castor sugar and almond (badam) in a deep bowl and mix well.
2. Add the egg and vanilla essence, mix well.
3. Knead into a soft and sticky dough without using any water.
4. 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.
5. Bake it in a pre-heated oven at 160°c (320°f) for 25 minutes. Keep aside to cool completely.
6. Once cooled, cut diagonally into 15 thin pieces.
7. 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.
8. Serve or store Almond Biscotti recipe, Indian Almond Cookies,Biscuits, Badam Toast it in an air-tight container.