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Eggless Orange Flower Biscotti Recipe

Eggless Orange Flower Biscotti is a popular Continental Dessert
Author :
 
On :
Friday, 30 January, 2015
Category :
Kid friendly Recipe
Course :
Dessert Recipe
Cuisine :
Continental Recipe
Technique :
Bake Recipe
Difficulty :
Hard
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1 cup - Sugar
  • 2 tbsp - Orange zest
  • 2 cups - All-purpose flour
  • 1.25 tsp - Baking powder
  • 1/2 tsp - Salt
  • 1/4 cup - Unsalted Butter (at room temperature)
  • 1 tsp - Orange flower water
  • 1 tsp - Vanilla extract
  • 1/4 cup - Yogurt
  • 1 tbsp - Flaxseed meal
  • 1/4 cup - Pistachio nuts
  • 1/2 cup - Tutti frutti
  • How to Make Eggless Orange Flower Biscotti:

    1. Preheat the oven to 350 degrees F.
    2. Line a baking tray with a baking sheet and keep aside.
    3. Mix together the sugar and orange zest in a small bowl until the sugar gets moist.
    4. Meanwhile sift together the flour, baking powder and salt into a medium bowl.
    5. Beat the butter and the sugar mixture in a medium bowl with an electric mixer until they turn fluffy.
    6. Beat in the orange flower water, yogurt, flaxseed meal and vanilla extract.
    7. Reduce the speed to low, add the flour mixture and beat until they are combined. Stir in the pistachios and tutti frutti with a wooden spoon.
    8. Divide the dough into two balls and place both on the prepared baking sheet.
    9. Form each ball into a medium sized log, leave enough space between them and slightly flatten them with damp fingers.
    10. Bake for about 20 minutes or until the logs are golden brown and firm to the touch.
    11. Remove from the oven and cool for 15 minutes.
    12. On a cutting board, cut the cooked dough diagonally into cookies and arrange them again over baking sheets.
    13. Bake again for 15-20 minutes, turning the baking sheet midway during baking, until the biscottis are firm and dry.
    14. Cool them completely and store in an airtight box.
    15. They stay perfect for a week.
    16. Recipe courtesy: Priya Easy N Tasty Recipes



     

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