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Biscotti are Italian almond biscuits that are twice baked oblong-shaped, dry, crunchy, and traditionally dipped in Italian dessert wine, but also goes well with a cup of hot coffee. I have made eggless biscotti though original biscotti contains eggs.
I was looking for an eggless version, thanks for sharing it :)
Melt ghee/butter. Take big wide bowl. Add milk and vanilla extract to it. Mix.
Separately mix dry flours along with baking powder and salt. Sift it couple of times.
Mix flours along with almonds and Tutti Frutti to milk. Make a gooey dough.
Preheat oven to 180DegC/350 DegF.
Line a baking tray with oven proof parchment paper. Take the dough and sprinkle maida over it. Holding corners of paper, try to form a log of the dough (both sides just juggle a bit).
Pat it down to about 1.5" thickness and bake in oven for 20 mins. Remove from oven and cool for 5 mins.
Cut diagonally in 1.5 approximately slices. Place them upright on another parchment paper and bake for another 20 mins at 160/325 Deg.
Remove from oven and flip over and bake again for 10-15 mins.
SERVING: 6
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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