Almond & Cashew Biscotti

I love baking. I can't explain what that wonderful smell of baking does to my senses. One of my mission today was to bake cookies or biscotti, which will stay for a few weeks, unlike a cake. Anyway a gooey chocolate cake is already there in my refrigerator, f:rom yesterday's baking! I will share that recipe some other time.

I had no time to waste. I started of with gathering my ingredients. Though the initial plan was to make Almond Biscotti, I could not find required quantity with me and I modified my recipe and decided on Almond & Cashew Biscotti. Let me start with the ingredients.

•            1/2 cup (120 gms) whole almonds (skins off or on)
•         1/2 cup (60 gms) Cashew
•          3 large eggs
•          1 tsp vanilla extract
•          1/2 tsp almond extract
•          2 cups (260 gms) all-purpose flour / maida
•          3/4 cup (150 gms) granulated white sugar 
•          1 teaspoon (5 gms) baking powder
•          1/4 tsp salt

      I always gather and weigh out my ingredients in all required quantities as my first step. It helps me to remember all the ingredients and add them appropriately. If I am following a recipe, I follow it the last word when I bake something new. The second and third time is for experimentation and then for that tried and tested recipe for keeps.

      Now about the steps to follow to make that amazing biscotti!

•      Preheat oven to 180 degrees C /350 degrees F.

•      Place the almonds on a baking sheet and bake for 8-10 minutes or until very lightly brown and gives out a nice fragrance.  Add Cashews when almonds are half done (5 mins). Allow it to cool and then chop coarsely.

•     Reduce oven temperature to 300 degrees F (150 degrees C) and line a baking sheet with butter / parchment paper. 

•      In a small bowl whisk the eggs with the vanilla and almond extracts. 

•      In a large bowl whisk the flour with the sugar, baking powder and salt. Stir in the chopped almonds & Cashews. Then add the egg mixture and stir until a dough forms. 

•     Divide the dough into two. Lightly flour  a surface roll each half into a 7 inch (18 cm) log that is about 3 - 4 inches (8 - 10 cm) wide. 

•      Transfer logs to the prepared baking sheet and bake for about 35 minutes, or until firm to the touch (log will spread during baking). 

•      Remove from oven and let cool on a wire rack for about 10 to 15 minutes.

•      Transfer logs to a cutting board and, using a sharp knife, cut logs into slice about 1/4 - 1/2 inch (6-12 mm) thick on the diagonal. 

•      Place the slices of biscotti on the baking sheet and bake about 10-15 minutes, turn slices over, and bake for another 10-15 minutes or until firm to the touch. (The longer you bake the biscotti the more crisp and crunchy they will be.) 

•      Remove from oven and let cool. Store in an airtight container for several weeks

      I wanted my biscotti really crisp. I left it a little longer that what I normally do and it came out extremly crisp. Needless to say, I am really happy with the final product!!

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