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Home / Recipes / Kaaju-Kishmish Biscotti (Spiced Cashewnut and Raisin Biscotti)

Photo of Kaaju-Kishmish Biscotti (Spiced Cashewnut and Raisin Biscotti) by Shireen Sequeira at BetterButter
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Kaaju-Kishmish Biscotti (Spiced Cashewnut and Raisin Biscotti)

Sep-03-2015
Shireen Sequeira
0 minutes
Prep Time
40 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Kaaju-Kishmish Biscotti (Spiced Cashewnut and Raisin Biscotti) RECIPE

Deliciously crunchy biscotti with a desi twist!

Recipe Tags

  • Veg
  • Everyday
  • Italian
  • Baking
  • Dessert

Ingredients Serving: 10

  1. 100 grams whole wheat flour /atta
  2. 100 grams self raising flour *see notes
  3. 75 grams soft light brown sugar
  4. 75 grams raisins black and golden or dried cranberries
  5. 75 grams unsalted cashew nuts
  6. 1 tsp soda bi carb/baking soda
  7. 1 tsp baking powder
  8. 1 tsp cinnamon powder
  9. 1 tsp mixed spice
  10. Pinch of salt
  11. 2 eggs
  12. 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 170 degrees C. Line a large baking sheet with parchment.
  2. Sift the flours, spices, baking powder, baking soda and salt together a couple of times into a large bowl. Toss in the raisins/cranberries, cashewnuts and mix well
  3. Make a well in the center and add the eggs, sugar and vanilla extract and mix until the dough comes together like a ball.
  4. Transfer the dough ball on a lightly floured surface and roll into the shape of a log/sausage about 30 cms long and 5 cms wide.
  5. Carefully transfer this log onto the baking sheet and pat down the surface so that it becomes 8 cms wide and about 1-1/2 cms high
  6. Bake in the preheated oven for about 22-23 mins until firm and a skewer inserted comes out clean. Remove from the oven and allow it to cool a bit.
  7. Using a serrated knife cut into slightly slanted slices of about 1 cm thickness
  8. Arrange the slices flat on the baking sheet and return them to the oven - reduce the oven temperature to 160 degrees C and bake for a further 20 mins turning them over halfway through (thats 10 mins each side).
  9. Once cooked they should be super crisp and firm. Remove from the oven and allow to cool completely on a wire rack. They will turn crisp once they begin to cool.
  10. Store in an airtight container as soon as they cool (about 20 mins on the wire rack). If you leave them out for longer they will turn soft

Reviews (1)  

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Anitha Subramanian
May-03-2016
Anitha Subramanian   May-03-2016

nice recipe. is it possible to do without egg. I'm a pure vegetarian.

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