Its been a little more than a month since Christmas and the stock of Christmas sweets is slowly diminishing at home. Its a usual habit for us to keep a small amount of biscuits or small tea snacks like muffins stored in a jar to be accompanied with a warm cup of coffee or tea in the evenings. And since I love baking during my free time, I usually try something healthy and easy. Rather than relying on creamy biscuits or wafers that are available from stores, we find it better to bake something homemade and easy. This week I decided to bake the italian “twice baked” biscuits called Biscotti. These biscuits have several plus points apart from being trully delicious. Not only are they easy and quick to make, they are also ( weight watchers check this out! ) healthy as they contain NO BUTTER!!! or any oil. Yep! How cool is that? And the best part that I love of Biscotti is that you can add any filling you like. Whether your are a chocoholic, you can chocolate chunks or gooey semi sweet chocolate chips or if you are someone who loves fruity flavours, stuff your biscotti batter with bits of dried fruits or nuts and just about anything!
My family consists of almond and chocolate lovers, so I made a batch of biscotti containing semi sweet chocolate chips, almonds, pistachios and dried fruit bits. To keep these biscuits on the healthy side, I did not add sugar as the chocolate chips made up for the sweetness. These biscuits are definitely the best choice when it comes to healthy yet easy and tasty biscuits. Ive shared the recipe below :
1 cup chopped almonds and dry roasted
1 cup semi sweet chocolate chips
1/2 cup chopped pistachios
1/2 cup dried fruit bits
3 large eggs
1 tsp vanilla essence
1 tsp almond essence
2 cups all purpose flour
3/4 cup sugar
1 tsp baking powder
1/4 tsp salt
1. Pre-heat oven to 350 degrees Farenheit ( 180 degrees Celcius). Roast Almonds for 8-10 minutes and chop coarsely .
2. Reduce oven temperature to 150 degrees Celcius and line a baking sheet with parchement paper.
3. In a small bowl, whisk eggs with almond and vanilla essences.
4. In a large bowl, mix flour, sugar, baking powder and salt. Add almonds, chocolate chips, pistachios, fruit bits and any other filling of your choice. Then add egg mixture and mix till dough thickens. Divide the dough into two halves and roll each half onto a lightly floured surface into logs that are half an inch thick and 3-4 inches wide. Transfer logs on baking trays and bake until firm to touch.
5. Remove from oven once the logs are stiff enough and slice into thin slices with a sharp knife. Place biscotti and place on baking trays. Bake in the oven for another 10-15 minutes. The more crisper they are, the tastier will they get.
6. Drizzle with melted chocolate if you like an extra chocolate flavour.
Tip : Store these in air tight containers to keep them crisp for a long period of time.
Although I have included sugar in the above recipe, you can skip it should you wish to have a semi sweet flavouring with the chocolate chips. My mom is a diabetic since the past ten years and this doesnt leave her with many options for tea time. Actually I rarely get to see her having anything along with her sugarless cup of tea. Since biscotti can be easily adjusted with its ingredients, I made a healthier sugarless version of biscotti which she absolutely loved. I replaced the all purpose flour with healthy multi grain flour and skipped the sweet ingredients. Rather I added lots of nuts and raisins since she likes them.