Eggless Oats Chocolate Biscotti

This month's theme for Home Bakers Challenge was announced by Priya of Priya’s Versatile Recipes . She chose biscotti for this month's challenge with four choices – two savoury and two sweet. The options were Savoury caraway cheddar biscotti, Eggless oats chocolate biscotti, American style vanilla biscotti, Savoury Mediterranean biscotti

‘Biscotti' literally means 'twice baked' in Italian - 'bi' meaning two and 'scotti' means baked. It's a great snack and also light breakfast. I like having biscotti’s around because they make the perfect little treat to dunk into an evening cup of coffee. You can make a big batch and store them in an airtight container for weeks and they are still as good and fresh when you eat them. Just dip and dunk with a cup of hot tea or coffee whenever you wish. If you're not a tea or coffee drinker, don’t hesitate to dip these biscotti’s in a glass of milk for an energy booster to start your day.

I chose to bake these deliciously crunchy Eggless Oats Chocolate biscotti’s. These biscotti’s are really awesome, actually amazing is what I should say. They taste delectable and the best part is that they are not excessively rich. What I like about them the most is that they are not overly sweet,  and yet perfect enough to satisfy my sweet tooth. The burst of flavors in each and every bite make these biscotti’s really worth trying.

I strongly encourage all those who love baking but haven’t tried baking biscotti’s before to bake these incredibly easy biscotti’s. And those who are novice to baking, make these for an instant confidence boost which is definitely guaranteed. You can also make these biscotti’s for a nice homemade Christmas gift if you're looking for ideas.  

Ingredients:-  

• 1¼ cup all purpose flour
• ¾ cup powdered sugar
• ½ cup rolled oats
• ½ cup butter (at room temperature)
• ¼ cup melted chocolate
• 2 tbsp chocolate chips 
• 1 tbsp cocoa pdr
• 1 tsp vanilla essence
• 1 tsp baking pdr
• ½ tsp baking soda
• a pinch of salt

Method:-

• Sieve flour, cocoa pdr, salt, baking pdr and baking soda in a bowl. Mix in oats and keep aside.
• Beat together butter and sugar till smooth. 
• Add melted chocolate and vanilla essence and beat till well combined.
• Add the flour mixture and the chocolate chips and knead well to form a soft dough.
• Preheat oven to 180 degrees Celsius.
• Roll the logs in the form of two logs and transfer to a greased baking tray. 
• Bake the logs for 20 - 25 minutes.
• Cool completely over a wire rack.
• With a sharp knife, slice it diagonally in 1 inch pieces.
• Bake it again for 5 minutes.
• Flip the biscottis and bake the other side for 5 minutes.
• Let them cool completely before storing in an airtight tin.
• Serve with hot tea / coffee / milk.

Notes:-

• If the dough is too hard to knead, sprinkle a few drops of milk to assemble them.
• If the dough is too sticky to knead, add some flour to bind it.
• This makes 15 - 20 biscotti's.

Happy Baking!!

Pistachio Biscuits

I love baking. Pistachio is one of my favorite ingredients used while baking. I love it's fragrance and my home smells divine whenever I bake these cookies. I simply love these delicious and crispy pistachio biscuits. I'm really addicted to them. They are so yummy and irresistible and always a hit among family and friends. Make them and relish with a cup of tea or coffee.

Ingredients:-

• ⅓ cup all-purpose flour / maida
• ¼ cup pistachios (blanched and sliced)
• 1½ tbsp butter (at room temperature)
• 1 tbsp sugar 
• 1 tbsp brown sugar
• ½ tsp honey
• ⅛ tsp vanilla essence
• ⅛ tsp baking powder
• a pinch of salt       

Method:-

• Sieve maida, salt and baking powder and keep aside.
• Powder sugar and brown sugar finely.
• In a bowl, add butter, sugar powders, honey and vanilla essence.
• Beat well till soft and pale.
• Then add sifted flour and knead lightly.
• Add in the sliced pistachios and knead well to form a dough.
• Make a long log of the dough.
• Wrap the log in a cling film.
• Keep in freezer to chill for at least 2 hours.
• Remove and immediately cut into long thick slices.
• Pre-heat the oven at 180 degrees Celsius.
• In a greased plate, arrange the slices at distance 
• Bake for approximately 12 minutes or until golden brown.
• Transfer to a wire rack and cool completely.
• Store in an airtight container.

Notes:-

• You can substitute almonds for pistachios
• These cookies are soft when you remove them from oven but gradually harden when cooled.
• If you find the dough too dry while kneading, add 1 or 2 tsp milk to bind well.

Happy Cooking!!

Sending this entry to :- Breakfast recipes and My Bowl of Snack and Whats with my Cuppa 2 and Eggless Baking–sweet or savory