Dense, perfectly textured, crunchy Italian biscotti! They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in tea/coffee.
Bake a batch of these crunchy biscottis with super seeds, dried berries & nuts.
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Recipe:
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Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6-8
Ingredients:
1. Whole-wheat flour 1+1/2 cup
2. Baking powder 2 tsp
3. Jaggery powder 2/3 cup
4. Vegetable oil 1/4 cup
5. Flax egg or egg 2 nos. (For flax egg check recipe notes)
6. Mixed nuts 1/2 cup (almonds, pistachios, walnuts)
7. Chia seeds 1 tbsp
8. Pumpkin seeds 1 tbsp
9. Dried cranberries 1/4 cup
Method:
• Preheat oven at 180’ Celsius.
• In a bowl, combine together vegetable oil, jaggery.
• Add flax egg or egg and mix again.
• In the wet ingredients, sieve whole-wheat flour and baking powder.
• Combine the dry ingredients along with wet ingredients. The mixture will be thick.
• Now, add all the nuts and super seeds and combine again.
• Prepare the mould by putting a parchment paper with little extra on the sides.
• Transfer the mixture to the mould and bake it for 20 minutes at 180’ Celsius.
• Once it turns brown, take out from the oven and let it cool down.
• Next, cut it into slices and place the slices on a baking tray.
• Then, bake them again for 10 minutes at 150’ Celsius.
• Cool the biscottis on a wire rack and store them in an airtight container.
•Serve biscotti with a tea or coffee.
Enjoy healthy baking! 👩🏻🍳🥧
Notes:
• To make 1 flax egg, combine 1 tbsp of powdered flax seed with 3 tbsp water and leave it aside for 5 minutes.
#wholewheatbiscotti #cakerusk #healthyrecipes #bakenetic #almondbiscotti
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