For this month’s egg less bakingchallenge, Gayathri selected a recipe Called Orange Blossom Biscotti from baking obsession.com. in her introduction she had said that,” Biscotti is one recipe I couldn’t get perfect while doing egg less version.” The idea Gayathri had was we can bookmark the best one and this can be used in future.
I must say that she does have a point; there are many things that went wrong in my biscotti.
My troubles started with pre-heating I put the butter paper on the tray, greased it and preheated. Since we had guest at that particular moment the only way I came to know about my blunder was when the strong burnt smell seeped in the living room.
Luckily it had not caught fire, but that was my last butter paper and being a Sunday close to lunch time I had no chance of getting more butter paper. So this time I had to line with a foil. End result was loaves underside resembled charcoal. Then the two loaves that I had made as they were baking thought I was a cruel lady, separating the two lovers so they decided to meet half way. I got no height or the lovely biscotti looks. In fact I had to cut them in half to make the few decent pieces that I got.
You will think after all these ranting that the biscotto was not worth baking. Yes? No you are wrong.
The biscotti I carried home when I went to my father’s place. At my insistence Pappa ate it. Do you know what he said, “You baked this? I tastes like it is professionally made.”
This is the best compliment he has paid me so far…:)
According to Wikipedia Biscotti are correctly known as biscotti di Prato, also known as cantuccini which in English means little corners.
The biscuits are oblong-shaped almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven. “Biscotti” is the plural form of biscotto. The word originates from the medievalLatin word biscoctus meaning “twice-cooked/baked.” Since they are baked twice they were very dry and could be stored for long periods of time. This was was particularly useful during journeys and wars, and twice baked breads were a staple food of the Roman Legions.
The first documented recipe for the biscuit called Genoa, is a centuries-old manuscript, now preserved in Prato, found by the eighteenth-century scholar Amadio Baldanzi.
Being very dry, biscotti traditionally are served with a drink, into which they may be dunked such as wine, orange juice, coffee, including cappuccinos and lattes, or black tea.
Biscotti are much used as an ingredient in a variety of traditional dishes. In Catalonia, such dishes include rice with sardines and rabbit with snails. They are also used in sauces with onions (specifically calçots). In coastal Baix Llobregat, biscotti are used in the sauce for a dish of duck stuffed with turnips.
Coming back to the challenge the biscotti Gayathri has chosen has orange blossom water in it. So I will be substituted orange juice and orange essence and apricots with frozen strawberry.
· 1 cup granulated sugar
· Zest of 1 medium orange
· 2 cups all-purpose flour
· 2 tsp baking powder
· 1 tsp baking soda
· 113grams salted butter, at room temperature
· 1 tsp orange juice
· 1 tsp orange essence
· 1 tsp pure vanilla essence
· ¾ cup silken tofu, mashed
· ½ cup pistachio nuts (can be salted)
· ½ cup almonds
· about 1 cup frozen strawberries
1. Preheat the oven to 180C. Line a large baking sheet with a parchment paper.
2. Rub the sugar and orange zest in a small bowl until the sugar gets moist and aromatic.
3. Sift together the flour, baking powder, and salt into a medium bowl.
4. Beat the butter and the sugar mixture in a medium bowl with an electric mixer until fluffy.
5. Beat in the orange juice, orange juice and orange essence and vanilla essence.
6. Add the tofu beat well.
7. Reduce the speed to low, add the flour mixture and beat just until combined.
8. Stir in the pistachios, almonds and frozen and drained strawberries with a rubber spatula.
9. Halve the dough and place both portions on the prepared baking sheet.
10. Form each piece into a 10-inch long log, and place them at least 3 inches apart.
11. Smooth and slightly flatten the logs with the dampened fingers.
12. Bake for about 25 minutes or until the logs are golden brown and firm to the touch.
13. Cool on the baking sheet on a wire rack for 10 minutes. Reduce the oven temperature to 160C.
14. Transfer the logs to a cutting board and with a sharp serrated knife, cut each log into ½-inch slices.
15. Arrange the slices standing them on their bottoms on the same baking sheet and return to the oven for about 15 minutes, until crisp. Cool completely on the wire rack.
Thanks Gayatri we really enjoyed eating the biscotti!!