Eggless Biscotti Free Class 3 | Manisha Bharani

Eggless Biscotti Free Class 3 Manisha Bharani

Chocolate Almond Biscotti
Ingredients:
o 1 tsp Active Dry Yeast
o 1 tbsp Sugar
o 100 ml Luke Warm Water
o 1 tbsp Milk Powder
o 90 gms Maida
o 25 gms Blanched Almond Flour
o 50 gms Dutch Cocoa Powder
o ¼ tsp Salt
o 1 tbsp Salted Butter
o ¼ cup Brown Sugar
o 2 tbsp Salted Butter
o 1 tsp Chocolate Essence
o ½ cup Finely Chopped Almonds
o Molten White Chocolate (for garnishing)

Method:
o Take a bowl and add Active Dry Yeast, Sugar and Luke Warm Water and mix all the ingredients well and ensure there are no lumps.
o Cover the bowl and allow the mixture to rest for 10 minutes.
o After 10 minutes when the yeast is active, add sieved Maida, Blanched Almond Flour and Dutch Cocoa Powder to the previous mixture and give it a good mix.
o Add Salt and Salted Butter to the mixture and prepare a dough.
o Cover the dough and allow it to rest for 1 hour.
o Once the dough doubles in size, dust some Maida on the board and knead the dough well.
o Spread the dough and add Salted Butter, Chocolate Essence, Brown Sugar and Finely Chopped Almonds and knead the dough well.
o To prepare the biscottis, take a baking tray and place a butter paper on it.
o Grease the butter paper well.
o Now, make a tight roll of the dough and place the roll in the baking tray.
o Cover the tray with a cloth and let it rest for 1 hour.
o After 2 hour the rolls will rise and become fluffy.
o Now, bake the rolls for 25 minutes on 180 degrees.
o Let the biscotti cool for 30 minutes and after cooling cut the biscotti into pieces.
o Now, place the biscottis in a baking tray and bake them on 180 degrees for 20 minutes.
o After 10 minutes, take out the baking tray and turn the biscotti pieces upside-down to bake both the sides uniformly.
o After baking for 20 minutes and cooling-down, garnish the Biscottis with White Chocolate. The biscottis are ready to serve!
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