Summer holidays have arrived and it is definetly an enjoyable time for kids, more relaxing as they are free from their daily routine of getting up early, having a quick breakfast to avoid missing the school bus.A long stretch of holidays is indeed a great time for them to pursue their extra curricular activities and watch more of the idiot box that I hate to entertain. But this certainly isn’t holiday time for moms as they are on the toes chalking out i ternaries for keeping the busy bees active & preventing them from mischief and filling up the cookie jar that empties in no time.
Staying at home, kids love to nibble on snacks often and they to tend munch on chips and junks if the goody jars are empty and left to their own choice. The biscotti’s are nice treats to munch and taste delicious. I am surprised that I haven’t featured a single bicotti recipe so far when I often love to try out varieties of biscottis. This biscotti is one of our family favorites but I don’t really prepare it that often as it requires little bit more butter than usual especially when biscotti’s are made with out using butter.
The word “biscotti” in Italian is the plural form of biscotto, which applies to any type of biscuit, meaning “twice-baked”: it defines biscuits baked twice in the oven, so they could be stored for long periods of time, which was particularly useful during the long journeys….source-Wikipedia.
I have been thinking of baking these biscotti since the day Suganya of Tasty palettes announced an event featuring the most loved and coveted fruit “coconut”. Coming from Orissa where coconut is part of our diet as is with cities with a long coastline. One cannot escape the fact that our sweets are enriched with sweetened shredded.coconuts. We have lots of recipes and sweets made from coconut and I still happened to miss this wonderful Fruit nut.
This recipe is adapted from a lovely blog http://www.bakingandbooks.com/
- 2 cups all-purpose flour
- 1 1/3 cups desiccated coconut
- 1 cup slivered almonds
- 2/3 cup castor sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs
- 4 tablespoon unsalted butter
- 4 tablespoon applesauce
- 1 teaspoon vanilla extract
Combine flour, sugar, slivered almonds, coconut and baking powder in a bowl. Whisk eggs, butter, applesauce and vanilla in a bowl. Fold the dry ingredients and knead into soft dough. If the dough too soft and sticky, just pop into the refrigerator for 10 mins.
Preheat the oven at 175 ‘C and divide the dough into half. Shape them like a loaf and bake them for 20 to 25 mins or until it is golden brown.
Remove and cool the half baked the biscotti’s. Slice them with a sharp knife and arrange them on a baking tray and further bake them for 15 to 20 mins or until firm and golden brown.
Cool and store them in an air tight containers.
It is so satisfying to see the little ones smile at every bite.
Note- Apple sauce is just an option and substitute for butter. Alternatively you can use the regular butter instead of applesauce.
Applesauce and pureed prunes are known for oil substitute in baking. Read this wonderful article “what is an oil substitute”. Applesauce can be store brought or easily made at home.
Here is an easy recipe adapted from my favorite magazine.
2 medium apples peeled,cored and chopped
1 tablespoon sugar
¼ teaspoon cinnamon
1 tablespoon lemon juice
Combine apple, sugar,cinnamon powder, lemon juice and ¼ cup water in a saucepan. Cook and stir on a low fire for 10 minutes or until the apple is tender.
Remove and blend them to a smooth paste.