CHOCOLATE BISCOTTI RECIPE |EGGLESS BISCOTTI RECIPE

Biscotti , is more like our Tea rusk , which are baked twice. Very recently i got a mail from a reader who is a teenage girl almost of Varsha’s age , requesting me to post some chocolate recipes as she is a big fan of chocolates. She tried few baking recipes from here too. Recently when we went out, in a cookie shop i saw chocolate biscotti but they were not eggless. So i wanted to try this at home  and it turned out perfect and tasted so well. I adapted the recipe from here.  so let me share the recipe of chocolate biscotti – without eggs and without butter too.

Actually the original recipe is Double chocolate Biscotti, since i didn’t have choco chips in hand i added almonds instead of chocolate chips
INGREDIENTS: [10 BISCOTTI]

ALL PURPOSE FLOUR	1 CUP
COCOA POWDER	1/4 CUP
BAKING POWDER	3/4 TSP
BAKING SODA	1/4 TSP
VANILLA ESSENCE	1/2 TSP
SUGAR	1/4 CUP
ALMONDS	1/4 CUP
OIL	1/4 CUP
WATER	4-5 TBLSP

METHOD:

• Sift the flour, cocoa powder,baking powder and baking soda.
• In a mixer, pulse the almonds and add to the flour mix. If using chocolate chips instead of almonds add it now.

• In a bowl, add water, vanilla essence, sugar and oil.
• Mix well till the sugar dissolves. If u want u can powder the sugar and add.
• When the sugar gets dissolved, add this mixture to the flour and cocoa powder mix.

• Knead this into a dough.
• Place it on a baking sheet |butter paper. Divide it to2 equal portions as a log.
• Flatten the logs. Bake this in 160 degree preheated oven for 25 minutes.
• After the first bake, the biscotti loaves should be firm and very lightly browned, but not hard.

• Slice it diagonally for long biscotti or across for short one using a sharp knife.
• Arrange them in the cooking tray in a parchment paper and again bake them for 10 minutes at 130 degrees C.

• Turn it aside or you can keep the rack in the centre and turn on the heat to up and down for few minutes.

• the second time bake is to dry out the cookies so bake it in a low temperature to get crispy biscotti.
• this can be stored in a air tight container for few weeks.

Note:

1. If you feel the dough dry and not coming to make a whole mass while kneading, sprinkle 1-2 tsp of water.
2. Never chop the biscotti loaf when it is hot.
3. Use sharp knife to cut the loaf.
4. You can add any nuts of your choice and add orange zest too and replace water with orange juice also.
5. While cutting the biscotti loaf it may crumble too. do it slowly and carefully.

Technorati Tags: biscotti recipe,vegan biscotti,chocolate biscotti recipe,no egg no butter recipe,double chocolate biscotti