Today I celebrated The International Bake Cookie Day with my kids .
We made biscotti . Being a very enthusiastic coffee drinker ,
the one thing that made my coffee better today was a big piece of Biscotti .
Biscotties are long crisp twice baked italian cookies .
They are time- consuming but also one of the easiest and tastiest cookie
I have ever baked and eaten . Biscotti are very addictive and can be made in a wide
variety of flavours ( orange zest , cranberry , blueberry , ginger , cinnamon , cappuccino )
My kids enjoyed them with the milk , me and my husband enjoyed the biscotti with coffee .
I plan to start my day tomorrow with a perfect piece of crumbly crunchy biscotti and my tea .
But truly I just can’t keep my hands away from that jar .
Just can’t stop nibbling on them.
I am so happy that my first attempt at making biscotti was a delicious success.
1. 1/2 a cup of roasted chopped almonds
2. 1 cup of semi sweet coarsely chopped chocolate
3.1/2 cup of brown sugar
4. 1 cup of all purpose flour
5. 2 tsp of coco powder
6. 1/2 tsp of baking soda
7. 1 tsp of instant espresso powder
8. a pinch of salt
9. 2 eggs
10. 1 tsp of vanilla extract
In a bowl sift together flour ,baking soda , coco powder , espresso powder and salt .
In the food processor , ground together chocolate and brown sugar.
Now with the electric mixer beat together eggs and vanilla for a minute ,
add in the sugar and chocolate mixture , then the flour mixture
beat until a stiff dough is formed. Add in the almonds about half way through mixing.
On a lightly floured surface roll the dough into a log shape
Transfer the log onto the baking sheet .
Bake at 160*c until almost firm to touch .
Let it cool for about 30 minutes
Using a sharp knife cut diagonal slices almost 2 cm. thick .
Arrange the slices ,cut side down on the baking sheet and bake at 160*c
on both sides for about 15 minutes
Remove from oven , and let it cool on a wire rack for some time .
Store in an airtight container and enjoy with your coffee.