Sesame Biscotti

Sesame Biscotti

Sesame Biscotti
Recipe source: Chefindisguise

3 cups all-purpose flour
½ -1 cup sugar
2 tsp baking powder
2 tsp fennel seeds
3 tsp sesame seeds
2/3 cup vegetable oil
3 eggs
2 tsp vanilla essence

For topping:
5 tbsp honey
½ cup sesame seeds

Line a baking tray with parchment or wax paper and lightly grease with oil.
In a food processor bowl beat eggs, sugar and vanilla.
Add oil, sesame seeds and fennel seeds and beat for one minute.
Add flour and baking powder and beat to mix completely.
Dough will be sticky.
Wet your hands with water and transfer the dough to the baking tray. Smooth top with wet hands.
Drizzle honey on top and spread gently.
Sprinkle sesame seeds generously.
Bake in preheated oven at 180 degree Celsius for 30 mins or until a skewer comes out clean.
Take out of oven and cool completely.
Cut biscotti into desired shape using a serrated knife.
Spread on a baking tray and bake again for 5-10 minutes. Turnover and bake for 5 more minutes.
Switch off the oven and let biscotti sit in the oven for an hour or so.
Store in an airtight container when completely cool.


Almond Coffee Biscotti

Almond Coffee Biscotti

Almond Coffee Biscotti

2 ½ cups all purpose flour
1 ½ – 2 cups almonds
1 cup brown or white sugar (can add more or less)
2 tsp baking powder
½ tsp cinnamon powder
3 large eggs
1 tbsp coffee powder dissolved in 2 tsp warm water
2 tsp vanilla essence

Preheat the oven to 180 degree Celsius.
Toast the almonds for 10 minutes in the oven. Let it cool.
Mix flour, sugar, baking powder, almonds and cinnamon in a large bowl.
Whisk eggs,coffee and vanilla essence until mixed well.
Add to flour mixture and stir. Use your hands to bring the dough together.
At first it might seem too dry, but the dough will come together and will be sticky.
Rub little flour on hand and divide the dough into two.
Shape into logs and place on a parchment lined baking tray.
Flatten them with height no more than 3/4 inch.
Bake for 25-30 mins until the tops are firm and edges start to brown.
Take out of oven and cool on a wire rack for 15 mins.
Transfer to a cutting board and using a very sharp knife or a bread knife cut ½ “or ¾” thick slices. You can cut straight or diagonal.
Place the slices back on the baking tray and bake for 15 mins. (Either make them stand or place on one side and turn to other side after 10 mins).
Turn the oven off and let the biscotti stay in the warm oven for additional half hour.
Cool on a wire rack and store in an airtight container.
Serve as is or with tea/coffee.

Pistachio Cranberry Biscotti

Some things taste as good as it looks…Biscotti is definitely among them. You can make it plain or with any additions of your choice.
These biscotti require just 2 tbsp oil…..they are quite addictive with a cup of tea!

Biscotti 1Pistachio Cranberry Biscotti
2 cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
¼ tsp nutmeg powder
2 eggs
2 tbsp oil
1 tsp vanilla essence
6 tbsp sugar
3-4 tbsp dried cranberry
½ cup pistachio

In a bowl, mix flour, baking powder, salt, nutmeg powder, cranberry and pistachio.
In a larger bowl, beat oil, vanilla, sugar and eggs till eggs are fluffy and sugar dissolves.
Fold in the flour mixture. Dough will be sticky.
Divide the dough into two and shape into flat logs approx. 3” width. Place on a parchment paper lined tray.

Biscotti 2

One was shaped without oiling my hands and one with oiled hands. You can see the difference.
Bake in a preheated oven at 150 degree Celsius for 20-25 minutes.
Take out and let it cool for a bit so it’s easy to handle.
Cut ½ “ slices at an angle with a serrated knife.

Biscotti 4

Return to the oven and bake each side 3-4 minutes.

Biscotti 5

Cool on a wire rack and store in an airtight container.