Orange and Caramel Biscotti

0 comments

Tasty Variation of the plain biscotti with the flavours of Orange and Caramel

prep time

1 Hr

cook time

2 Hrs

serves

4

Ingredients

  • 120 gms all purpose flour
  • ¼ tsp baking powder
  • a pinch of salt
  • 1 egg
  • 65 gms sugar
  • ¼ tsp vanilla extract
  • 35 gms caramel
  • 35 gms candied orange peel

Method

  • To a bowl, add the eggs.
  • Next, add the sugar.
  • Then, add the vanilla.
  • With a spatula, mix it in.
  • Sieve in the flour.
  • Then, add the baking powder.
  • Next, add the salt.
  • Sieve everything in.
  • Finally, add the caramel and orange and make it into a dough. The dough will be quite sticky.
  • Flour your table.
  • Put the dough on it.
  • And form it into the shape of a log. Layer it on a baking tray.
  • Bake in a pre heated oven at 180 degrees for 20 mins. Let them cool down completely on a wire rack.
  • Take one log and put it on your chopping board. Diagonally cut into smaller sizes.
  • Layer them back again on a baking tray and bake in a pre heated oven at 180 degrees for another 15 minutes. Let them cool down completely before serving.
  • The biscotti will stay in a an airtight container at room temperature for up to 2 weeks.

Share

Variation on the Nutty biscotti.

Dietary Information

Nutritional Information

Typical values*per Servingcontents
Total Energy257 Kcal
Protein10%25 Kcal
Fat17%44 Kcal
Carbohydrates73%188 Kcal

Factoid

Biscotti known also as cantucci, are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy,and may be dipped in a drink, traditionally Vin Santo. Cantuccio is an old Italian word that literally means "little place", "nook", or "corner" but that, in the past, was also used to indicate a little piece of bread with a lot of crust (usually the first and last slices of the loaf, the "corners"). The word biscotto, used in modern Italian to refer to a biscuit (or cookie) of any kind, originates from the medieval Latin word biscoctus, meaning "twice-cooked". It characterised oven-baked goods that were baked twice, so they became very dry and could be stored for long periods of time. Such non-perishable food was particularly useful during journeys and wars, and twice-baked breads were a staple food of the Roman legions.

Video

You may like these too

Eggless Chocolate Mousse

Eggless Chocolate Mousse

Red Chili Tofu

Red Chili Tofu

Green Curry Paste

Green Curry Paste

Mango Sticky Rice

Mango Sticky Rice

[ratings]

0 Comments

Submit a Comment

Please rate

Your email address will not be published. Required fields are marked *

Pin It on Pinterest