I’ve been super busy with work. For someone whose greatest love affair is with post lunch siestas, I’ve had way too many working afternoons. Today after three weeks of no real breaks I finally had one. It began with the two of us waking up without an alarm, a laid back udipi breakfast with friends and a little bit of alone time in the kitchen. Seeing that I had no tea-time snacks at home I decided to make some Choco-Almond-Raisin Biscotti – inspired by Saee’s Almond Biscotti. I’ve only made cookies before, never Biscotti, and I was pleasantly surprised to find that no butter goes into these crisp twice-baked biscuits. I made mine with multigrain flour, very little sugar and added chopped raisins for the needed sweetness. I couldn’t stop right away and decided to make some of my favourite Guava Jam for a few friends.
How to make Choco-Almond-Raisin Biscotti. Super easy!
What you need:
100gms chopped almonds + dark chocolate chips + chopped raisins
60gms castor sugar
140gms multigrain flour/refines flour/wholewheat flour
A pinch of cinnamon powder
1 teaspoon baking powder
Mix the flour, baking powder, cinnamon powder, almonds, raisins and chocochips in a large mixing bowl. Whisk the eggs and pour them into the dry ingredients. Combine all the ingredients and shape the dough into a log. Place this log on a baking tray and prick with a tooth pick a couple of times. Bake at 160 degrees C for about 20 minutes. Then take out and leave to cool for about 10 minutes. Using a sharp knife slice the log into thick wedges. Place them back on the tray and bake for about 20 minutes at 200 degrees C. Watch your biscotti as they brown and become completely crisp. Place them on a rack to cool.
Now, while your biscotti cool make yourself some coffee. Watch the sunset and munch on biscotti while you sip on your coffee. That’s what I’m doing right now. Let’s hope everyday is like today.