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). 

Ingredients

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

 Method:
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.

Green Peppercorn Pickle( Kurumilagu Urugai)

Green Peppercorn Pickle is one of my favorites. . Fresh green peppercorns are un-ripened form of black peppercorns. it’s rare to find fresh green pepper in the market but if you ever do please make this pickle! It looks very attractive .It’s unbelievably simple and easy to make. Last week, I saw this greenPeeper in market after so long years ..and made piclkle immediately.This pickle doesn’t have many dry spices .It’s fragrant with fresh lime and the blend of pepper and green chili flavors. It tastes the best when served with curd rice.

Ingredients

Green peppercorn bunch – 100 gram

Salt–1/2cup

Turmeric powder –1/2teaspoon

Lemon –2 to 3 no (half cup juice approximately)

Water – 2 cups

 

Method

 1. Boil two cups of water in a pan; when it starts boiling, add salt, turmeric powder; boil it for few more seconds; remove and allow it to cool completely.

2.Rinse green peppercorns in water (without breaking into pieces) with stalks and dry it on a towel to absorb water; now put green peppercorns in a bowl;  add salt-turmeric water and  lemon juice

3.Transfer this to a glass jar  green peppercorns must be fully submerged.

 

4.Let it remain for 4 to 5 days. There after this Fresh Green Peppercorns Picklecan be used. This is how it looks after 5 days. It tastes hot, sour and salty.

5.The peppercorn stalks will change to a somewhat dull and dirty greenish colour