Friday, March 5, 2010

Cashew Biscotti with chocolate glaze

This is going to be my first homemade Biscotti. Biscotti is an all time favorite at our house. I have been meaning to make this from a long long time. The time was just right few days back, when I had all ingredients and the memory that I had to make this :) I got the recipe from 'Joy of Baking' and was surprised to know it didn't require butter or oil. Just flour, sugar,  eggs and the rest of the usual baking ingredients.


1 cup (145 grams) unsalted cashews, toasted and chopped coarsely
1 teaspoon (5 grams)baking powder
1/8 teaspoon salt
2 cups all purpose flour
3/4 cup (150 grams) granulated white sugar
3 large eggs
1 teaspoon vanilla extract
1/ 2 teaspoon orange extract


Preheat oven to 300 F(150 C)
Line baking sheet with parchment paper
In a small bowl, beat the eggs and extracts together
In a separate bowl, mix the dry ingredients (except the nuts) for 30 seconds
Then gradually add the egg mixture along with the cashews
Mix until the dough comes together (It will be probably a gooey sticky dough)
Transfer the dough directly to the baking pan (the dough can be too gooey sticky to roll it on a separate surface and then transfer, hence its better to do the flattening or rolling on the prepared baking pan.
Roll the dough about 14 inches (35 cm) long and 3-4 inches (8-10 cm) wide and and bake for 30-40 minutes until firm to touch (Log will spread during baking)
Cool it on a wire rack about 10 minutes.
Transfer log to a cutting board and using a serrated knife, cut it into 1/2 inch (1.25 cm) thick on the diagonal.
Arrange the slices on the baking sheet and bake for 10 minutes. Flip over and bake for another 10 minutes.
Cool on wired rack

Once cooled prepare the chocolate glaze:


1 cup semisweet chocolate chips
1 teaspoon butter


Melt both the ingredients over a pot of simmering water (double boiler method). Dip the biscotti on one side in the glaze and keep the glazed side facing up on a baking sheet. Repeat the step for all biscotti. Transfer to refrigerator to firm up the chocolate glaze. Enjoy !

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