Who doesn’t loved baked goodies? Sometimes simple baked goodies give you the utmost pleasure. Yes, I am talking about Biscottis. The crunchy biscottis is on the top of my coffee pairing list. Monsoons, your daily dose of cuppa and these lovely Berry and Pistachio Biscottis – perfect!
WARNING: They are highly addictive.
These biscottis reminded me of the rusk and crunchy Indian biscuits I used to enjoy as a child. Dunking those into my glass of milk and biting into it was so much fun. These biscottis are slightly more exotic, but being a biscotti lover I still dunk it into my cup of coffee and enjoy every bite.
It is slightly messy to make these yummy treats but when the aroma of freshly baked goodies waft through the entire house, you can’t help but rejoice. Golden and crisp studded with berries and pistachios is an epitome of how simple things can make life so much more exciting.
Sitting in the balcony, watching the rain come down, enjoying coffee and biscottis, chatting away with my hubby and enjoying my lil one grow day by day – peaceful! So bake these now because its definitely enjoyable at anytime of the day with all your friends and family.
INGREDIENTS: (Makes 24 pieces)
- 240 grams all purpose flour + 1 cup for dusting and kneading
- 140 grams granulated white sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp baking powder
- 50 grams unsalted pistachios, shelled and broken into 2 – 3 pieces
- 60 grams dried mixed berries
- 2 tbsp dried rose petals (optional)
- Preheat the oven to 160C for atleast 15 – 20 minutes. Line a baking sheet with parchment paper and keep aside.
- Meanwhile, beat the sugar and eggs using an electric beater on high speed until light, pale and fluffy. This would take about 3 – 4 minutes.
- Add vanilla extract and beat it for 10 seconds.
- In a separate bowl, sift flour, salt, baking powder and whisk it.
- Add the dry ingredients to the egg mixture and beat it until just combined.
- Now fold in pistachios, mixed berries and rose petals one by one until its evenly distributed throughout the dough mixture.
- Generously flour the kitchen top and transfer the dough onto it. Smear your hands with flour also so that its easier to work with this dough.
- Form a log which is 30 cm long and 9 -10 cms wide. Gently place this log on the baking sheet and bake it for 22-25 minutes or until its slightly firm to touch.
- Remove from the oven and let it cool on the wire rack for 8 – 10 minutes.
- Reduce the oven temperature to 150 C.
- Take a sharp knife and cut diagonals of the log (1.2 – 1.3cm thick). Take the cut biscottis and place it on the baking sheet and bake it for 8 -10 minutes or until golden brown.
- Turn the slices over and bake it on the other side for 8 – 10 minutes or until golden brown.
- Remove it from the oven and let it cool completely. You can store it an air tight container for atleast 8 – 10 days.
Dunk it and enjoy!