Wednesday, August 22, 2012

Brownie Biscotti

If you ask me which is the best cookie I like to bake, I would say bar cookies and biscotti. Reason being the ease of making. These are relatively easier since there is no dropping the dough in small amounts and baking for short period of time and turning the trays around and all. Another reason I like to bake biscotti is the use of oil. Most of the biscottti either call for oil or melted butter. Here is one of the varieties I baked today.
One Year Back - Poppy seed drink / Gasagase Payasa
Two Years Back - Craisins and White chocolate chip biscotti
Adapted slightly from Taste of Home Church Supper Desserts
Ingredients: (Makes 3 dozen biscotti)
Canola oil - 1/3 cup
Eggs - 3 large
Sugar - 1 1/3 cups
Vanilla extract - 2 tsp
All purpose flour - 2 1/2 cups
Baking Cocoa - 3/4 cup (I used dutch processed)
Baking Powder - 2 tsp
Baking Soda - 1/2 tsp
Miniature semi sweet chocolate chips - 1/2 cup
Preheat the oven to 325 F. Line a large baking sheet with parchment paper. Set aside. In a bowl, combine sugar, cocoa, flour, baking powder, baking soda. Set aside. In another bowl, beat eggs, oil and vanilla extract till they are thick and mixed well. Dump the dry ingredients and using a spatula, mix them. Dough will be very crumbly. You will wonder if you can even shape it into a log. Don't worry. Add the chocolate chips and mix. Divide the crumbly dough into two parts. Shape each part into 12" by 3" log. When you press the dough with your hand, it will hold its shape. Make sure the logs are not thicker than 1/2" and there is at least 3" space between the logs.

Bake for 30 - 35 minutes or until set and you can see few cracks on the top. Remove from the oven and let it cool for 15 minutes. Transfer the logs on to the cutting board and slice them 1/2" wide. You can go diagonally if you like longer biscotti. I like mine short so I slice them straight. Place the sliced cookies back on the baking sheet and bake for 20 minutes. You can bake them on the cut side and flip them after 10 minutes so each side gets toasted nicely or place them on the back (however they were on the baking sheet when baked for the first time) but with spaces and bake for 20 minutes straight. Cool completely on the cooling rack and store in an air tight container for up to two weeks.

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  1. Looks just too delicious :) Drool worth biscotti. I haven't tried this form yet. Getting tempted to try it out now.

  2. Good one Champa... I too have started loving biscotti. Good to see you back in action :)

  3. Thanks for the recipe dear..I love this combination,great.

  4. Brownies are my favourites and here is a biscotti!! Fantastic!!

  5. Hi Champa,

    Was waiting to see you back in action... Happy to see this from you... Can you tell me the best egg substitutes I can use for this?


    1. Sowmya,
      Flax eggs work the best in this recipe. 1 TBSP of flax meal mixed with 3 TBSP of warm water for each egg.

  6. Lovely blog and a smiling chef... glad to follow you... you have a great sense of photography, enjoyed your blog... do visit me

  7. Hi, I have been a reader of your blog for long time. :) I headed out to make this recipe and realized that Sugar measurement wasn't there. I don't know if I missed it. Can you look in and let me know.


    1. Madhavi,
      Thanks for letting me know. I have added the information.


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