Biscotti is Italian cookie which is baked twice. It’s pretty much like ‘cake rus’ that we have in Pakistani bakeries. Biscotti served at some coffee shop is a bit tough. This recipe has the perfect crunch and will go well with tea, coffee or even QAHWA 🙂
To get best result keep ingredients at room temperature before you start mixing. If you forget to take butter out of the refrigerator, microwave on medium for 10-15 seconds. Remember we need softened and not melted butter so keep a close eye. White sugar in Pakistan is sweeter and has bigger granules. Its better to grind them a bit for uniform mixing.
ingredients : ( 20-24 cookies)
2 cups flour
1 and a 1/2 tsp cinnamon powder
1 tsp baking powder
1/4 tsp salt
3/4 cup sugar
6 tbsp unsalted butter,softened
1 egg plus an extra yolk
1 tsp vanilla essence
1 lightly beaten egg
1 tsp cinnamon
3 tbsp sugar
Preheat oven at 160 degree C. Place parchment paper on a baking tray. Sift together flour,cinnamon powder,baking powder and salt in a medium bowl. In a separate bowl beat butter and sugar together for 2-3 minutes. Add egg and extra yolk and beat to combine well. Add dry ingredients and vanilla essence and beat very gently until a dough forms. Divide dough in two halves. Shape each half into a log, approximately 9′ long and 1 1/2′ thick. place both logs on prepared baking tray, leaving 3-4′ expanding space between them. Lightly brush with beaten egg. Mix topping sugar and cinnamon together and sprinkle almost half of it on the logs.
Bake for 40-45 minutes. Rotate half way during the baking. Take the tray out of the oven,leave oven on. The top should be golden brown and slightly firm to touch. Let them cool down a bit. Now slice them vertically to get 10-12 biscotti per log. Spread them on the baking sheet,brush with egg and sprinkle remaining sugar and cinnamon mixture. bake for another 12-15 minutes to make them crisp and golden.