Black Currant & Pistachio Biscotti (Eggless)
Biscotti is a Italian style cookie which is crisp and is twice baked. This can take some extra time nevertheless totally worth the effort. Christmas is coming soon and it is an ideal time to bake these cookies and share with family and friends. Originally this cookie is made with eggs but owing to my preference of not having eggs in baked goods I make the eggless version.
The cookies are light and crisp yet have a soft texture as I have baked it for less time than normal. Feel free to increase the baking time if you prefer, I have mentioned the cooking time in the notes section. This is a partial fusion recipe as I have added ghee in place of butter as I like the rich nutty flavor although the quantity is not much.
During fall and winter whenever my family and I go shopping we definitely treat ourselves to biscotti with a cup of coffee. Food is always associated with fond memories.
In Italy biscotti is served after dinner with dessert wine. What a fun way to savour these cookies!
You can make these cookies vegan by adding coconut oil in place of butter or ghee. Also use any kind of chocolate for dipping the biscotti as per your preference or skip it altogether and just serve plain. By dipping in chocolate the cookies are more festive.
Let’s get to the recipe now..
40 minutes + cooling time
- 1 ¼ cups all purpose flour
- ¼ cup + 2 tbsp sugar
- ¼ tsp +2 fat pinches baking powder
- Pinch of salt
- ¼ cup pistachios, chopped roughly
- 3 tbsp dried black currants
- 4-5 tbsp almond milk or regular milk
- 1 tbsp ghee or coconut oil or butter
- 1 tsp vanilla extract
- For chocolate dip:
- ¾ cup chocolate chips, any kind semi sweet milk or dark
- Pistachio powder for decoration
Add flour, sugar, baking powder and salt in a bowl and whisk well. Combine nuts and black currants.
Add ghee and vanilla extract. Add milk little by little to make a firm dough. I needed about 4 tbsp. If the mixture feels dry add more as needed.
Preheat the oven to 350 degree F. Form the dough into a log measuring 2” by 9-10”. Flatten on all sides so there are no visible cracks on it.
When the oven is preheated, place the cookie log on a parchment paper lined baking sheet and bake for 20 minutes.
Remove from the oven and let it cool for 10-15 minutes. Slice the cookie log with light hands (they can break easily) into 14-15 slices using a serrated knife.
Return to the oven and bake at 350 degrees F for another 20 minutes. Remove from the oven and let it cool completely on a wire rack.
For the chocolate dip melt chocolate chips on a double boiler (see notes) and mix well with a whisk. Dip each cookie halfway through and sprinkle with pistachio powder. Let it dry on a wire rack or place it in the refrigerator for 30 minutes for the chocolate to harden.
If you prefer crisp biscotti bake for 25 minutes during both the bakes.
Store in an airtight container for 8-10 days.
For double boiling- boil water in a pan. Add the chocolate chips in another bowl and place on top of the boiling water and use a whisk to melt chocolate and stir. The chocolate will melt effortlessly. You can also use a microwave to melt chocolate.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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