Friday, March 29, 2013

Fresh Coconut Cookies (Eggless)

Fresh homemade cookies are very crunchy and melt in your mouth .. I have used half of fresh grated coconut and half of dried coconut powder in this recipe Fresh coconut renders great taste to these cookies and easy to prepare and turn out to be super tasty.

Maida- 1 Cup
Fresh Coconut - 1 cup (grated)
Unsalted Butter - 1/2 cup at room temperature
Sugar - a little more than 1/2 cup (125 grams powdered)
Baking powder - 1 tsp
Milk - 2 tbsp
Cardamom powder- 1 tsp
Baking powder-1 tsp
Vanilla essence- 1 tsp
Desiccated Coconut- ½ cup
1.Preheat oven at a temperature of 180 degrees.
2.Mix together all purpose flour, 1/4 cup of dry coconut powder, cardamom powder, baking powder.
3.Beat the butter and sugar together till it becomes light and creamy. 
4.Add fresh coconut to the butter and sugar mixture and mix well.
5.ThenAdd the rest of the ingredients to this creamed mixture knead to make dough. If the mixture seems very dry then add 1-2 tbsp milk to it.
6.Divide this dough and make rounds with a circular motion of your palm. Roll this round in the remaining dry coconut powder, flatten it slightly and place on baking tray.
7.Bake the cookies in pre-heated oven for 10-15 minutes till they are golden brown.
8.Cookies are baked; take out the Coconut Cookies from the oven. Let it cool. Store the cookies in an air tight container.

Saturday, March 16, 2013

Crisp Almond Pistachio Biscotti

Eggless Crisp Almond Pistachio Biscotti
It is fun to try something new,something you've only heard about before and not tasted. . My first attempt at making biscotti and I loved every bit making them.Their texture is crisp and crunchy with an almond ,  flavor that comes from adding pure almond extract along with chunks of toasted and blanched almonds& pistachios. These Italian cookies make a wonderful tea-time or anytime snack.
The name biscotti is derived from 'bis' meaning twice in Italian and 'cotto' meaning baked or cooked. Biscotti are twice baked biscuits.  
(Recipe adapted from biscotti recipes from Joy of Baking). 


All-purpose flour (maida)-   2 cups

baking powder-    1 tsp

Baking soda- ½ tsp

Unsalted Butter- ½ cup

Blanched whole almonds, toasted and coarsely chopped-1/2cup

Unsalted pistachios kernels, toasted and coarsely chopped-1/2cup

Sugar – 1 cup

vanilla essence-1tsp

corasely ground almonds-1/cup

Lemon Zest – 1 tsp

1.Preheat the oven to180 degree
2.Rub the sugar and Lemon zest in a small bowl until the sugar gets moist and aromatic.
3.Sift together the flour, baking powder, and salt into a medium bowl.
4.Beat the butter and the sugar mixture in a medium bowl with an electric mixer until fluffy..
5.Reduce the speed to low, add the flour mixture . coarsed almond powderand beat just until combined. Stir in the pistachios and chopped almonds with a wooden spoon or rubber spatula.
6.Divide dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12 inches long. Place the loaves 2 inches apart on the prepared baking sheet.
7.Bake in preheated oven for 25 minutes, or until a light golden brown.  Remove from oven and cool on a wire rack for 5 minutes.
8.With a serrated knife, cut diagonally into slices about 1/2 inch thick.
9.Place the biscotti back on the baking sheet and bake for a second time to draw out the moisture to produce a toasted, crisp and dry biscuit. Bake for 5-7minutes, then turn slices over and bake for another few min.
10.Remove from oven and cool. As the biscotti have been baked twice, they become very dry and can be stored for a long time. The biscotti can be stored in an airtight container for 2-3 weeks.