I love biscottis and i wanted to make them since a long, somehow i couldnt able to make them often as i do with the cookies and cakes. Biscotti comes from a word biscoctus which means twice baked.They were baked twice to remove the moisture so that they can stay longer. Biscotti with a fabulous crunchy texture can stay prefect for more than a week if they are conserved properly, an incredible accompaniment to coffee or tea. Just dip them into the hot coffee and enjoy it. When i finally decided to make biscottis, i wanted to make them something with nuts and chocolates, so i used some unsweetened cocoa powder, nutella spread and silvered almonds in this biscotti. They turned out simply awesome with a wonderful nutty flavour in it.This delicious biscottis goes directly to Dorian's Only Nutella.
1cup All purpose flour
1cup Wheat flour
1/2cup Unsweetened cocoa powder
3tbsp Nutella spread
1tsp Baking powder
2tbsp Butter(room temperature)
2nos Eggs (room temperature)
1cup Sugar
1tsp Vanilla extract
1/2tsp Almond extract
1/2cup Silvered Almonds
Preheat the oven to 350F.Line a baking sheet over a baking tray and keep aside.
In a large bowl, beat the butter,eggs,sugar,vanilla and almond extract together until the mixture turns smooth, meanwhile sift together the flours,cocoa powder, baking powder and keep aside.
Now gradually add the dry ingredients, nutella and half of the silvered almonds to the wet ingredients and mix until its turns as a dough.
Divide the dough and roll them as two logs over a slightly floured surface. Transfer the logs to the baking sheet, arrange with enough space.
Now springle the remaining nuts on the top and bake for 20-25minutes.
Remover it from the oven and cool it for 15minutes. On a cutting board, cut the cooked dough diagonally as cookies and arrange them again over baking sheets.
Bake again for 15-20 minutes by turning the baking sheet midway during baking, until the cookies turns firm.
Cool the biscottis completely and store them in an airtightened box and enjoy.
These biscottis stays prefect for more than a week.
1cup All purpose flour
1cup Wheat flour
1/2cup Unsweetened cocoa powder
3tbsp Nutella spread
1tsp Baking powder
2tbsp Butter(room temperature)
2nos Eggs (room temperature)
1cup Sugar
1tsp Vanilla extract
1/2tsp Almond extract
1/2cup Silvered Almonds
Preheat the oven to 350F.Line a baking sheet over a baking tray and keep aside.
In a large bowl, beat the butter,eggs,sugar,vanilla and almond extract together until the mixture turns smooth, meanwhile sift together the flours,cocoa powder, baking powder and keep aside.
Now gradually add the dry ingredients, nutella and half of the silvered almonds to the wet ingredients and mix until its turns as a dough.
Divide the dough and roll them as two logs over a slightly floured surface. Transfer the logs to the baking sheet, arrange with enough space.
Now springle the remaining nuts on the top and bake for 20-25minutes.
Remover it from the oven and cool it for 15minutes. On a cutting board, cut the cooked dough diagonally as cookies and arrange them again over baking sheets.
Bake again for 15-20 minutes by turning the baking sheet midway during baking, until the cookies turns firm.
Cool the biscottis completely and store them in an airtightened box and enjoy.
These biscottis stays prefect for more than a week.
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