Almond Biscotti

Biscotti means`twice baked' and it is the second baking that draws out the biscotti's moisture and how long they are baked determines how crisp and crunchy they will be.

Biscotti do not contain oil or butter .

They are  very light cookies served with coffee.

Ingredients:
Whole Almonds- 3/4 cup - roasted and chopped,
Eggs-3,
Vanilla essence- 1 and 1/4 tsp,
All purpose flour or maida- 2 cups,
White sugar ( powdered)- 3/4 cup,
Baking pwd- 1 tsp,
Salt- 1/4 tsp.

Method:
Pre heat oven to 180C or 350 F.
Place the almonds on a baking tray and bake for 8 to 10 minutes.

Let cool and then coarsely chop them on a wooden board.
Lower the oven temperature to 300 or 150 C
In a small bowl whisk 3 eggs and then add 1 and 1/4 tsp vanilla essence.

In a large bowl sift together flour,sugar,baking pwd and salt.
Whisk together with wire whisk.

Add the chopped almonds.

Then add the egg mixture and stir until a dough forms.

Stir with a wooden spoon,then remove the spoon and make a dough like you would make roti dough.
This dough will be very sticky.

Divide the dough into half,and on a lightly floured surface roll each half into a 7 inch log that is about 3 to 4  inch wide.( you can transfer the log and then pat and shape to 3 to 4 inch width )

( if you have a big tray you can widen the log to 4 inch- since the log is going to spread during baking, leave some space between the two logs).

Line butter paper on your baking tray and then transfer logs to the baking tray and bake for 35 minutes  or until firm to the touch.

Remove from oven and let cool on wire rack for about 10 to 15 minutes.
Transfer logs to a cutting board and using a sharp knife,cut logs into slices about  1/4 to 1/2 inch's wide ( cut slantly using a sharp knife).

Place the slices of biscotti on the baking sheet and bake about  10 to 15 minutes.

Turn slices over and bake for another 10 to 15 minutes.
( The longer you bake the biscotti the more crisp they will be)

Remove from oven and let cool.

Store in air tight containers and can be kept for several weeks.

Eggless chocolate cake

Ingredients for the chocolate cake:

All purpose flour or maida- 1 and 1/2 cup,

White sugar ( powdered)- 3/4 cup to 1cup.

Unsweetened cocoa powder- 1/4 cup,

Baking pwd- 1 tsp,

Baking soda- 3/4 tsp,

Butter melted- 1/3 cup,

Warm water- 1 cup or 240 ml,

Lemon juice or vinegar- 1tbsp,

 Vanilla essence- 1tsp.

Ingredients for chocolate ganache:

Semi sweet chocolate chopped- 170 gms or 6 ounce,

Cream- 3/4 cup or 180 ml,

Butter ( room temperature)-1 tbsp.

Note:

You can make this cake without the frosting.

If not frosting you can dust  the baked cake with icing sugar or cocoa powder.

Increase the sugar from 3/4 cup to 1 cup.

Grease  and flour the cake pan too.

Method:

Pre heat oven to 350 F or 180 C

Take a bowl and sift together the flour,cocoa pwd,powdered sugar,baking pwd and baking soda.

Whisk with wire whisk.

In the warm water,add the melted butter,lemon juice or vinegar and vanilla essence.

Stir and mix.

Make a well in the flour mixture and pour the warm butter mixture.

With a wooden spoon or fork mix all the ingredients together until well blended.

Pour the batter in an ungreased 8 inch square pan.

Level the batter and fill the corners with knife or back of the spoon.

Tap the cake tray on the counter so that there are no bubbles.

Bake in pre heated oven for 30 minutes or until the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean.

Remove from oven and place on wire rack to cool.

Frosting:

Place the chopped chocolate,cream and butter in a heat proof bowl over simmering water until the chocolate melts and is smooth.

Remove from heat and let it stand at room temperature until it is of pouring consistency.

( it will take approximate 15 minutes to cool- keep stirring in between)

Pour the frosting over the cooled cake .

Since it is melted chocolate it will take time to set.

Keep in the fridge for few hours to set or best left overnight.

Slice the cake when the ganache is slightly firm or set.

Banana Cake with chocolate fudge frosting

 Ingredients for banana cake:

Ripe bananas -3 medium size or 2 big size,
Sour cream or yogurt- 1/3 cup,
Vanilla- 1 and 1/2 tsp,
Eggs-2,
White sugar ( powdered) - 150 to 200 gms,
Cake flour- 2 cups ( to make one cup of cake flour- take 1 measuring cup and put 2 tbsp of cornflour,fill the rest with all purpose flour ( maida)- sieve 2 or 3 time),
Baking powder- 3/4 tsp,
Baking soda- 1 tsp,
Cinnamon pwd- 1/4 tsp,
Butter softened- 10 tbsp or 140 gms,

Ingredients for chocolate fudge frosting:
Unsweetened chocolate coarsely chopped- 90 gms or 3 ounces,
Butter- 113 gms or 1/2 cup (room temperature),
Icing sugar ( sifted )- 1 cup or 120 gms.

Method:
Pre heat oven to 350 F or 180 C.
Butter and flour a 9 inch round pan.


In a food processor or a blender,place bananas,sour cream or yogurt and vanilla essence.Process or blend until blended.

 Add the eggs and process until combined.

In bowl of your mixer combine sugar,flour,baking pwd,soda,and ground cinnamon.

Add the softened butter,along with half of the banana mixture and beat on low speed just until the ingredients are moistened.
If it is dry add a little more of the banana mixture.

Increase the mixer speed to high and beat the batter for 1 and 1/2 minute.
Scrape down the sides of the bowl as needed.
Add the remaining banana mixture in two additions beating well after each addition( 20 seconds each time).

Pour the batter into the prepared pan,smoothing the top and bake for 35 to 40 minutes.

or until a tooth pick inserted in the center of the cake comes out clean.
Remove from oven and cool on wire rack for about ten minutes before removing the cake from the pan.

When completely cool frost with the chocolate fudge frosting.

Chocolate fudge frosting:
Melt the chocolate in microwave or over simmering water.
Let it cool to room temperature.

In bowl of your mixer beat butter until smooth and creamy( 1 minute).

Add the sugar and beat until it is light and fluffy ( 2 minutes).

Beat in vanilla essence.
Add the cooled melted chocolate and beat in low speed until incorporated.

Increase the speed to medium high and beat until frosting is smooth and of spreading consistency ( 2 to 3 minutes).

Frost the top and sides of the cake.

Keep in the fridge for 1 hr to set.

You can decorate the cake with walnuts and strawberries.
Can be stored in the fridge for several days.