Tejasvi Chandela
Biscotti is a traditional Italian cookie. Chef Tejasvi Chandela brings her version of the Biscotti to your kitchen.
Preparation Time
10 Min
Cooking Time
25-35 Min
Meal Type
snack
Difficulty
MEDIUM
For Biscotti
4 tbsp unsalted butter
3/4 cup castor sugar
2 eggs
2 cups all-purpose flour
1 tsp baking powder
1/4 cup almonds
1/4 cup pistachios
1 tsp vanilla extract
In a bowl, cream the butter and castor sugar using a hand blender.
Add eggs, all-purpose flour, baking powder and mix it using a blender.
Add almonds, pistachios, vanilla extract and knead the mixture to form a dough.
Place the biscotti dough on a lined baking tray.
Bake the biscotti in a preheated oven at 180 Celsius for 25 mins.
Cut the biscotti into slices and bake them in a preheated oven at 160 Celsius for 10 mins.
Biscotti, the traditional Italian cookie, is crunchy and nutty. It is said to have originated in 14th-century Tuscany in Italy. Biscotti is traditionally made with almonds.
Here Chef Tejasvi makes them with almonds and pistachios. The biscotti are baked twice to dry draw out the moisture from them. This makes the biscotti hard, firm and crunchy and also gives them a long shelf-life.
Chef Tejasvi’s crunchy and firm biscotti are a perfect way to start the day on a sweet note with a cup of coffee.
