Sunday, December 14, 2014

Oats Chocochip Biscotti

Recipe Courtesy:
Festive season is here again and here's something good to bake for Christmas.

Meena was baking something this afternoon and I had the wafting aroma of chocolate and vanilla from the kitchen. I thought she must be baking just another chocolate cake as a surprise to someone. I was wrong. When I entered the kitchen, I saw her slicing something that resembled a Calzone but had the texture of bread. When asked, she replied that it is Biscotti made with Chef Vikas Khanna's recipe.

I've grown up eating plain rusk and Caraway Rusk from local bakeries. They make good accompaniment with any hot beverage at tea time or as mid day snack. Biscotti is a fine form of rusk very much Italian as the name suggests and are too good to resist!

When she kept the slices of the bread for second baking, I realised that this is how rusk is also made, but this one has added eggs in it. The end product is simply marvelous. Oats make them crumble in the mouth and also add to the taste. They are light, tasty and have the delicious flavour of chocolate. A must try for those who are passionate about home baking. With strong filter coffee, one can go on eating them.

Plain oatmeal flour (place regular plain oatmeal in a blender and make flour) - 1 cup
All-purpose flour - 1 cup
Butter - 1/2 cup softened
White Sugar - 1/2 cup
Brown Sugar - 1/2 cup
Baking powder - 2 teaspoon
Eggs - 2
Semi-sweet Chocolate chips - 1/4 cup
Vanilla extract - 1 teaspoon

Preheat the oven at 180 C.
Sift together flours and baking powder.
Keep aside.
Take 1 tbsp of the flour mixture, add to the chocolate chips and mix till the chips are coated well in the flour.
Keep aside.
In a large bowl cream butter and sugar till the mixture turns pale.
Add eggs (one at a time) and mix well.
Add vanilla and mix.
Add the flour mixture to the egg mixture and mix with a spatula till it comes together as sticky dough.
Mix in the chocolate chips.
Turn the dough out on a floured surface and using your hands form it into a ball.
Divide the ball into two equal parts and transfer onto an oiled and dusted baking sheet.
Keep them at least 4 inch apart.
Shape each dough into a 6 inch log shape, flatten the top with your hand and sprinkle some sugar on the top.
Bake the logs for 20 to 25 minutes, check if its cooked completely by inserting a toothpick in the centre (it should come out clean).
The logs will crack slightly on its surface but it’s okay.
Let the logs cool completely on a rack.
Cut each loaf into 1/2 inch slice and bake again (on the same baking sheet) for 10 minutes turning the baking sheet midway.
Cool the biscotti completely before serving.
It will stay in an airtight container for upto a week

1 comment:

Nita said...

I am not very fond of store bought Biscotti. However, love it when baked only once, with soft cake like texture. This is the only reason I bake at home!


Related Posts Plugin for WordPress, Blogger...

Image Copy Control