Tuesday, 23 June 2015

Citrus Biscotti

I am in love with citrusy flavors and this biscotti reinstates my love. It is bursting with an addictive citrus flavor right from the time you put it in the oven to when you take it out and take an irresistible bite into this crispy crunchy breakfast delight. It turned out more crumbly than I expected but nevertheless, I am not complaining. I love the crumbs as much as the biscotti. Twice baked, these are easy to assemble and handle and are a great breakfast with a hot cup of coffee and some muffins!! If you are watching your calories and yet craving for some baked delight, then this is what you should bake. With just 1 tbsp oil, a breakfast or any snack time cannot get any yummier than this!! 
1 3/4 cup plain flour plus more for dusting
1/2 cup fine sugar
1 tsp baking powder 
2 eggs
1 tbsp oil (I used extra light olive oil)
1 1/2 tbsp citrus zest (I used a mix of lemon and orange zest; you can use whatever you have at hand)
1 tbsp lemon juice ( orange juice will work equally well)
1 tsp lemon/orange essence (if using orange juice, use orange essence and likewise for lemon essence)
Sliced pistachios for topping (optional)

Mix the flour, sugar, and baking powder in a bowl. In another bowl, mix the eggs, zest, essence, oil and lemon/orange juice. Now add the flour little at a time and mix with every addition. When it gets difficult to move the spoon, transfer the dough to a floured surface and with your hands lightly knead the dough for a few minutes and form a log. If the dough gets too sticky, add some flour 1 tbsp at a time till it is smooth and non sticky. 
Grease a baking tray and line it with parchment paper and grease again. Place the log on the greased plate and top it with sliced pistachios (or almonds). The taste of toasted nuts is too good to resist. 
Bake in a pre-heated oven at 175 degree celcius for 20-25 minutes till browned on top. 
Cool on a wire rack for 10 minutes. Now with a serrated knife, slice the loaf. Place it on the baking tray sliced side up and put it back into the oven for 10 minutes. Now, take it out and flip sides and put it back again for another 5 minutes. Your yummy crunchy biscottis are ready to be devoured. If they become soft the next day, you can pop them back into the oven for a few minutes till they are crunchy again!! Enjoy!!

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