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Eggless Biscotti Free Class 1 | Manisha Bharani

Published on Sat, Jun 22nd 2024 Howto & Style Rectangular HD

Eggless Biscotti Free Class 1 Manisha Bharani

Apricot Pistachio Biscotti
Ingredients:
o 2 tbsp Curd
o 4 tbsp Powdered Sugar
o 1 tsp Baking Powder
o ½ tsp Baking Soda
o 1 cup (110 gms) Maida
o ¼ cup Blanched Almond Flour
o 1 tsp Mixed Fruit Essence
o ¼ cup Finely Chopped Pistachios
o 4 tbsp Dried Apricot
o 4 tbsp Salted Butter


Method:
o Take a bowl and add Curd, Powdered Sugar, Baking Powder and Baking soda and mix all the ingredients well.
o Cover the bowl and allow the mixture to rest for 5 minutes.
o After 5 minutes, add sieved Maida and Blanched Almond Flour to the previous mixture.
o Add the Mixed Fruit Essence and mix all the ingredients well to make a dough.
o Now add Finely Chopped Pistachios, Apricot and Salted Butter to the dough and mix the ingredients well.
o To prepare the biscottis, take a baking tray and place a butter paper on it.
o Grease the butter paper well.
o Take a board and dust some Maida on it.
o Now, prepare a roll with the dough, level it and place it on the baking tray.
o Now, bake the roll for 25 minutes on 180 degrees.
o Let the biscotti cool for 30 minutes and after cooling cut the biscotti into pieces.
o Now, place the biscottis in a baking tray and bake them on 180 degrees for 20 minutes.
o After 10 minutes, take out the baking tray and turn the biscotti pieces upside-down to bake both the sides uniformly.
o After baking for 20 minutes and cooling-down, the biscottis are ready to serve!









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