Nut Cake biscotti
| Author | sthumma | Yield | No Value |
|---|---|---|---|
| Published | Jun 20, 2013 | Cooking Time | 1 hour |
| Recipe Type | Others | Preparation Time | 30 min |
| Ingredient | Other | Standing Time | 1 hour |
Description:
BiscottiBiscotti, more correctly known as biscotti di Prato, also known as cantuccini, are twice-baked biscuits originating in the Italian city of Prato.
Recipe of Nut Cake biscotti
| Ingredient Name | Quantity | Unit |
|---|---|---|
| Butter | 50 | Grams |
| Cashew Nuts | 50 | Grams |
| Pistachio | 50 | Grams |
| Almond | 50 | Grams |
| Lemon Rind | 1 | Pinch |
| Corn Meal | 50 | Grams |
| Baking Powder | 1 1/2 | Teaspoons |
| Baking Soda | 1/2 | Teaspoons |
| Salt | 1 | Pinch |
| Curry Powder | 1 | Tablespoons |
| All Purpose Flour | 175 | Grams |
| Sugar Powder | 115 | Grams |
| Almond Essence | 2 | Drops |
| Egg | 1 | Numbers |
Directions
- Take a bowl add all purpose flour, curry powder, salt, baking soda, baking powder, corn meal, lemon rind, almond, pistachio, cashew nuts, mix it well.
- Take another bowl add butter, sugar powder cream it and add almond essence, egg mix it creamy consistency
- and add the all-purpose flour mixture , mix it to a dough like hearth loaf transfer it into the baking tray,
- bake them at 160 c for 30 minutes. Then cut them into thin slices and again bake them at 160 c for 10 minutes.
Posted Jun 20, 2013
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