Monday, March 17, 2014

Eggless Chocolate Biscotti

I tried chocolate biscotti for the first time when I visisted by brother's home, in US.  That time I did not know that I will be baking biscotti at home!  Biscotti in Italian means baked twice. Biscotti does not taste overly sweet, and the texture is not very soft either. This makes biscotti a perfect light and crunchy snack for tea/coffee. I googled for both eggless and regular recipes to understand how it is made. I do eggless baking though I learnt a lot about biscotti when reading about regular recipes as well.
I made chocolate biscotti following recipe from Spicy Treats. This recipe yields the perfect taste and texture chocolate biscotti. I still have to try the almond biscotti, and will post here once get to bake it. I enjoyed baking this biscotti. My daughter was the star helper helping me prepare the dough, and cut the slices.

All purpose flour   1 and 1/2 cup
Rolled Oats     1/2 cup ( Used quick cooking rolled oats and grinded them to coarse powder)
Cocoa powder   1 Tablespoon
Salt     a pinch
Baking powder   1 tsp
Baking soda  1/2 tsp
Sugar     1/2 cup
Butter (room temperature)   1/2 cup
Vanilla extract   1 tsp
Baking Chocolate  1/4 cup or 2 oz, melted (Used Ghirardelli semisweet)
Milk     2 tbsp ( add if the dough is crumble & dry)
Chocolate Chips    3 Tablespoon

Method (Please refer to SpicyTreats for pictorial steps)
Sieve together  the flour,rolled oats,cocoa powder,baking soda,baking powder,salt in a bowl. Whisk together the butter,sugar until they turn smooth.  Add in the melted chocolate,vanilla extract and give a quick stir.Now slowly add in the dry ingredients and mix everything well, if its hard to knead add milk, if its sticky, add in few flour. Lastly add chocolate chips and knead to a soft dough. Preheat the oven to 350 F. Roll the dough as a log and transfer it to a baking sheet lined over a baking tray. (This dough crumbles very easily, I found it easier to roll the dough on the lined baking sheet itself.) Bake the log for 15-20 minutes. Cool it for 10 minutes. With a sharp knife, slice it diagonally as 1 inch pieces or roughly to get around 15-20 pieces from the log. Bake it again for 5 minutes. Flip the biscottis and bake again for an another 2-3 minutes. Keep a close eye on the oven as the biscotti is baked 2nd time. This can get over baked very fast, and can spoil the crunch and crispiness. Cool it completely before storing in airtight container.

Sending this biscotti to Kids Delight event hosted by Gayathri's Cook Spot and organizer of this event Spice Your Life  Thanks Gayathri and Srivalli.

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