My Mom and I used to enjoy sitting down to cappuccino, homemade Chocolate Biscotti, ( we are not Italian - just foodies), and warm conversation. We had a special relationship and I feel she is with me in spirit every time I bite into one of these babies. They are great for dunking into the hot beverage of your choice.
Chocolate Biscotti
Ingredients:
- 1 1/4 cups slivered almonds
- 1 cup oat flour
- 1 cup spelt flour or wheat flour
- 1 1/2 tsp. baking powder
- 1 pinch salt
- 4 eggs
- 1 cup castor sugar
- 1 Tbl. lemon juice or lime juice
- 1 lemon or lime rind grated, the yellow part only - no white
- 1 tsp. almond extract
- 80 to 100 gr dark chocolate
Directions:
Heat the oven to 350 degrees. Roast the almonds on a baking sheet until golden brown. Set them aside to cool
Sift together the flours, baking powder, and salt. Set aside.
With a mixer, beat the eggs and sugar until well incorporated and ribbons form when the beater is lifted from the mixture. Add the lemon juice, grated lemon rind, and the almond extract and beat again.
Now add the sifted dry ingredients and beat until smooth.
Stir in the roasted almonds
Butter a cookie sheet with a lip and pour two equal parallel loaves the length of the cookie sheet.
Bake in a 350 degree oven for 20 - 25 minutes or until a toothpick inserted comes out clean.
After about 20 minutes cut the loaves into 2 cm wide strips across the loaf. Place these back on the cookie sheet and return to the oven to toast for 10 minutes. This is what gives the biscotti the crispness and makes them good to dunk in coffee, hot chocolate, or tea. Let these cool completely. If you prefer a softer biscotti bake for less time.
Melt the chocolate in the top of a double boiler. Using a knife spread the melted chocolate on the tops of all the biscotti. If the chocolate does not harden once on the biscotti put them in the freezer for a few minutes until hard then let them come to room temperature before storing the biscotti in an airtight container.
Note: Sometimes the dough spreads out too thin in the oven. I found a square baking pan in Tiara Dewata that has two dividers giving me three troughs to put the dough in. This makes a shorter thicker biscotti.
To make the oat flour grind rolled oats in a coffee or spice mill or in a food processor.
You can use wheat flour for any portion of the other flours.
Indonesian Version:
Biscotti Coklat
Bahan-bahan :
- 1 1/4 cangkir kacang almond, slivered
- 1 cangkir tepung oat
- 1 cangkir tepung spelt atau tepung terigu coklat
- 1 1/2 tsp. baking powder
- 1 jari garam
- 4 butir telor
- 1 cangkir gula castor (gula pasir untuk kue)
- 1 Tbl. jus lemon atau jus jeruk nipis
- 1 kulit lemon atau jeruk nipis, diparut
- 1 tsp. almond extract
- 80 - 100 gr dark chocolate
Cara Membuat :
Cara I :
Panaskan oven suhu 350 derajat F. Masukkan almond di dalam oven. Ovenkan sampai berwarna coklat. Keluar dan biarkan duduk sampai dingin.
Sementara almond di oven, saring tepung oat & tepung spelt dengan baking powder dan garam. Masukkan dalam mangkok. Aduk lagi sampai semua tercampur bagus.
Cara II :
Masukkan telor dan gula di dalam mangkok. Aduk dengan menggunakan mixer, sampai tercampur bagus. Kemudian tambah jus, kulit lemon dan almond extract. Setelah semua diatas tercampur bagus, tambahkan tepung yang sudah disaring dan aduk lagi dengan menggunakan mixer. Setelah tercampur, tambahkan kacang almond yang sudah dipanggang, aduk lagi dengan menggunakan sendok sampai tercampur bagus.
Ambil cetakan yang datar dan olesi dengan mentega dan taruh adonan diatasnya. Bikin adonan dua baris memanjang dan oven selama 20-25 menit.
Setelah matang dinginkan. Setelah dingin potong, dengan ukuran lebar 2 cm, dan panjangnya bebas. Ovenkan lagi kira kira selama 10 menit, supaya menjadi lebih keras. Kalau keras, bagus untuk dicelupkan dalam kopi atau teh panas.
Cairkan coklat di dalam “double boiler”. Waktu sudah cair, pakai pisau untuk taruh coklat di atas tiap biscotti. Kalau coklat di atas biscotti tidak mau keras, taruh di dalam freezer selama 2-5 menit. Keluar dari freezer dan biarkan di luar selama 10 menit. Setelah itu, simpan dalam toples (kotak kue) dan tutup bagus.
Pesan:
Kadang kadang adonan terlalu lemas di oven dan menjadi terlalu tipis. Saya beli di Tiara Dewata cetakan segiempat dengan pembatas ditengahnya, supaya ada tiga tempat untuk biscotti. Ini bikin biscotti lebih pendek dan lebih tinggi.
Untuk bikin tepung oat taruh ‘rolled oats’ di alat penggiling bumbu atau kopi atau processor makanan.Hidupkan sampai ada bubuk oat.
Bisa pakai tepung terigu sebagai pengganti tepung oat dan tepung spelt.
All recipes are available on the Bali Advertiser website in both English and Indonesian versions. You can easily copy and paste and print. Paste as unformatted text.
