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December 17, 2007

'tis the season...

...to be decadent. I'll be posting a few less Ayurveda-approved recipes over the christmas/new year period, but that's what the silly seasons all about hey? Do enjoy yourself, but just go for moderation.

This is a biscotti recipe I created for my wedding. It can be a bit tricky to get them to look right, but they will most definitely taste good.

Treacle and Fennel Biscotti

1/2 cup almonds
3 cups atta flour
3 t baking powder
pinch salt
2/3 cup treacle
1/2 cup ghee
2 t vanilla essence
3 T fennel seeds
2 egg replacers*

Soak almonds overnight in plenty of water and then peel them. (this makes them much easier to digest and more tridoshic). Dry toast the fennel seeds in a heavy based pan on a low heat until aromatic. Preheat oven to 160'C.

Roughly chop almonds. In a large bowl, stir together flour, baking powder, almonds, fennel seeds and salt. In a small bowl, place the treacle, ghee, vanilla, and almond extract, and whisk well to combine. Add the wet ingredients to the dry ingredients and stir well to combine.

Line two trays with baking paper and set one aside for later use. On the remaining cookie sheet, shape the dough into two logs that are 2 1/2 inches wide. Bake for 20-30 minutes or until golden brown and feel firm and dry.

Remove them from the oven and allow them to cool slightly. When cool enough to handle, transfer the logs to a cutting board, and cut diagonally into 1/2-inch thick slices, using a bread knife, no pressure, just back and forth like dad taught me. Divide the slices between the two trays, standing them upright, and spacing them an inch apart. Bake an additional 15-20 minutes or until dry and crisp.

The difficulty with this recipe is the cooking heat and times, because ovens vary so much. They are easy to burn because they are dark brown to begin with so you can't tell. Also they tend to stay soft until cooled, when they get crispy.


*Note: see my post on egg replacer if you aren't sure.

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