So with a full sized oven and lot of time to spare, there is no surprise that I feel like baking every now and then. But unfortunately, it’s just the two of us here, and even if I send a portion of what I make to his office for his colleagues, the remaining part itself is too much for us! So as to make sure not to bloat up with all the calories that goes in, I consciously look for some low calories bakes, and also small sized portions. Got this apt recipe from Champa’s Versatile Kitchen, and adapted it so as to be in lines of our Khara biscuit, but with a lesser fat content.
The quantity of this batch is also small, makes about 10 small sized
biscottis, perfect for my conditions! And it tasted good, as a tea time
snack or simply to munch in between meals.
Spicy Biscotti
Preparation Time: 10 min
Baking Time: 30+20 min
Makes: 10 medium sized biscottis
Ingredients:
All purpose flour - ¾ cup (I used ½ APF + ¼ WWF)
Rice flour - 2 Tbsp (the original says corn flour; I replaced with
rice flour)
Egg - 1
Olive oil - 2 Tbsp (Can use vegetable or canola oil)
Sugar - 1 Tbsp (I skimped on this but felt it’d have tasted better with
1 Tbsp)
Salt - ½ tsp, or to taste
Baking Powder - ½ tsp
Cumin seeds - 1 tsp
Green chilies - 2, or to taste
Coriander leaves - 2 tbsp
Curry leaves - 2-3 sprigs
Method:
- Preheat
the oven to 160 deg C.
- Line
a baking sheet with parchment paper. Set aside.
- Run
the cumin seeds, green chilies, coriander and curry leaves in a blender without
water to get a coarse mixture
- Mix
egg, oil and the ground spices in a bowl and whisk together.
- In
a bigger bowl take all the dry ingredients. Whisk them to combine.
- Add
the egg mixture to dry ingredients and mix with your hand, to get a dry
dough.
- Shape
into a log and press so that it is half an inch thick.
- Bake
for 30-35 minutes, till the sides are slightly brown
- Let
it cool for 10 - 15 minutes.
- When
cool enough to slice the log, slice the log to ½" - ¾” thick pieces.
- Keep
them on the cookie sheet, standing on their bottom edges and bake for 20
minutes at 140 deg C, till dry.
- Let
them cool on wire rack.
- Store
in an air tight container when completely cool.
Notes:
- These
do stay fresh in an airtight container at room temperature for more than a
week. Champa says these freeze well too.
- To
make it eggless, use ¼ cup of yogurt in place of egg, as does she
- The
same can be done with Italian herbs and chili flakes or ground pepper, in
place of the Indian spices, to get a different flavor
wish to have now with tea...
ReplyDeleteThey look fabulous Sumana. I see you have baked it with egg. You surely are going to miss the oven when you go back.
ReplyDeleteyummy luking....vl try soon
ReplyDeletemaha
Wow they came out super prefect.
ReplyDeleteThanks ladies!
ReplyDeleteWow! looks very nice!
ReplyDeleteHi Sumana, Just tried this recipe... Came out very well... Thanks
ReplyDeleteRohini