RITIKA NARULA

Eggless Chocolate Biscotti with whole wheat flour

It is a ritual to read at least 2 bed time stories to my daughter . Her favorite story is the one in which Ponies prepare for a tea party. Today she took upon herself the task of organizing for her imaginary tea party. She made the list of things for that.
 
 I was given the task of baking. I suggested we make twice bake cookies or Biscotti. She agreed to lend me a hand in baking. Together we made these Chocolate flavoured Biscotti.
 
In keeping with my healthy baking tradition, I used Whole Wheat  flour for the Biscotti and used non refined sugar as sweetener. Baking Biscotti without eggs is also a challenge especially when you want to use egg substitutes that are easily available at home.  
 
I used a mix of flax egg and buttermilk for substituting eggs and it worked. The Biscotti is baked till 22 minutes to get perfect crunch without being hard . Nuts , Cherries and Dark chocolate was added for richness. 
 
 
This is the first time I succeeded baking my Biscotti twice!Before this i tried making them at least 4 times and every time  my family ended up eating everything after first bake itself. This time, I kept aside a few pieces after first bake and could put the rest in oven for second bake.
 

 

Yields10 Servings

 55 grams butter ( i used salted amul butter)
 150 grams khandsari or raw cane sugar
 1 tsp vanilla extract
 1 tbsp fax meal ( ground flax seeds)
 2.5 tbsp water
 4 tbsp buttermilk * see notes
 2 to 3 tbsp milk
 190 grams Whole Wheat Flour
 40 grams Cocoa Powder
 1 tsp Baking powder
 15 hazelnuts or almonds( toasted)
 6 dried cherries
 20 grams dark chocolate

1

Add 2.5 tbsp water to 1 tbsp ground flax meal . Refrigerate for 10 minutes till it becomes like gel. Chop nuts , dark chocolate and dried cherries.

2

Take Whole wheat flour, cocoa powder, baking powder in a bowl and mix well

3

Fold in chopped nuts, cherries and dark chocolate pieces in the flour .

4

Beat butter with sugar for 3 to 4 minutes till fluffy .

5

Add in vanilla extract and mix once.

6

Put in the flax egg in gel form and mix once again

7

Now add dry ingredients in batches of three. Add Buttermilk after every addition

8

Pour some milk and make a moist mixture. If required add additional milk or water to make a moist not dry dough.

9

Just bring dough together without kneading.

10

Place parchment paper in a baking tray and form a log of the dough.Fix cracks using wet fingers from top and sides

11

Bake in preheated oven at 180 degree Celsius for 20 minutes till it is hard from the top

12

Remove from oven and let it cool for 30 minutes

13

Cut the slices using serrated knife and place horizontally in on a wire rack

14

Bake this again on a wire rack for 20 minutes till it is slightly stiff from top . Remove from the oven and let it cool fully. Store in air tight container.

Ingredients

 55 grams butter ( i used salted amul butter)
 150 grams khandsari or raw cane sugar
 1 tsp vanilla extract
 1 tbsp fax meal ( ground flax seeds)
 2.5 tbsp water
 4 tbsp buttermilk * see notes
 2 to 3 tbsp milk
 190 grams Whole Wheat Flour
 40 grams Cocoa Powder
 1 tsp Baking powder
 15 hazelnuts or almonds( toasted)
 6 dried cherries
 20 grams dark chocolate

Directions

1

Add 2.5 tbsp water to 1 tbsp ground flax meal . Refrigerate for 10 minutes till it becomes like gel. Chop nuts , dark chocolate and dried cherries.

2

Take Whole wheat flour, cocoa powder, baking powder in a bowl and mix well

3

Fold in chopped nuts, cherries and dark chocolate pieces in the flour .

4

Beat butter with sugar for 3 to 4 minutes till fluffy .

5

Add in vanilla extract and mix once.

6

Put in the flax egg in gel form and mix once again

7

Now add dry ingredients in batches of three. Add Buttermilk after every addition

8

Pour some milk and make a moist mixture. If required add additional milk or water to make a moist not dry dough.

9

Just bring dough together without kneading.

10

Place parchment paper in a baking tray and form a log of the dough.Fix cracks using wet fingers from top and sides

11

Bake in preheated oven at 180 degree Celsius for 20 minutes till it is hard from the top

12

Remove from oven and let it cool for 30 minutes

13

Cut the slices using serrated knife and place horizontally in on a wire rack

14

Bake this again on a wire rack for 20 minutes till it is slightly stiff from top . Remove from the oven and let it cool fully. Store in air tight container.

Eggless Chocolate Biscotti with whole wheat flour

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