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Almond Biscotti recipe, Indian Almond Cookies,Biscuits, Badam Toast
Tarla Dalal
03 September, 2016
Table of Content
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.
Tags
Preparation Time
10 Mins
Cooking Time
None Mins
Total Time
10 Mins
Makes
15 biscottis
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
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Combine the plain flour (maida), baking powder, cocoa powder, cinnamon (dalchini) powder, castor sugar and almond (badam) in a deep bowl and mix well.
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Add the egg and vanilla essence, mix well.
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Knead into a soft and sticky dough without using any water.
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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.
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Bake it in a pre-heated oven at 160°c (320°f) for 25 minutes. Keep aside to cool completely.
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Once cooled, cut diagonally into 15 thin pieces.
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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.
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Serve or store Almond Biscotti recipe, Indian Almond Cookies,Biscuits, Badam Toast it in an air-tight container.
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Nutrient values (Abbrv)per plate
| Energy | 127 cal |
| Protein | 3.6 g |
| Carbohydrates | 15.1 g |
| Fiber | 0.6 g |
| Fat | 6.2 g |
| Cholesterol | 0 mg |
| Sodium | 1.4 mg |
Click here to view Calories for Almond Biscotti
The Nutrient info is complete
R
Aug. 11, 2020, 12:05 p.m.
Method ( point 1) mentions cocoa powder while ingredients don''t mention it!!
Tarla Dalal
Aug. 11, 2020, 12:05 p.m.
Thanks, we have fixed the error.
R
Aug. 6, 2020, 11:34 a.m.
Does this have a diabetic version? How can I make it using sugar free?
Tarla Dalal
Aug. 6, 2020, 11:34 a.m.
Hi, We have not tried making it with sugar free.
shreya_the foodie
May 25, 2020, 9:23 p.m.
Good recipe. Requires skill and practice in baking.
Foodsie
Oct. 18, 2019, 12:46 p.m.
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.
SS24
Nov. 12, 2014, 5:01 p.m.
cocoa powder still a part of the ingredients & method - please change
Ragini
June 22, 2012, 10:56 a.m.
What can I use instead of eggs here in this recipe?
Tarla Dalal
June 22, 2012, 10:56 a.m.
Hi Ragini, Biscotti is always made with eggs, however we have a recipe of almond biscuits which you can try. http://www.tarladalal.com/Almond-Biscuits-41059r
rk
Oct. 19, 2010, 10:41 p.m.
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?
Tarla Dalal
Oct. 19, 2010, 10:41 p.m.
Hi, No need to add oil or butter as there is already egg in it. For the dryness, check the temp you are baking at and also the rack you are placing them in the oven to bake, as that might cause dryness. Place in a medium tray and at the temp mentioned in the recipe.
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