Tuesday, 2 October 2012

No Egg Pistachio and Orange Flower Water Biscotti

Hi all my dear friends...

This time our Sept month's Egg less Baking Challenge was
"No Egg Pistachio and Orange Flower Water Biscotti",,,,,and i was so so exited to prepare this recipe,,,i told each an d every one before preparing this biscotti....
So this time I prepared it on 27th of sept 2012 only,because i wanted to post it very first.
But unfortunately my biscotti didnt turned nice......the taste was yummy..but after my first bake....it got big crake and it was so light that i was not able to cut the logs at all.....So i felt very sad..I lost all my exitments to post this recipe.i wanted to try this recipe again but i have prepared so many bisotties at the first time,,so thought of trying it after i finish this .... but Any ways now i am too late so posting mine too here is my recipe...

granulated sugar 1/2 cup
Zest of 1 small orange(about 1-2 teaspoon finely grated)
Plain flour 1 cup+ Extra for dusting
Baking powder 1tsp
Salt 1/4tsp
Unsalted butter, at room temperature 100gm
Orange flower water 1tsp
Vanilla extract 1tsp
Ground flax seed 2TBSP
warm water 4TBSP
Pistachio nuts 1/2 cup(can be salted)
Dry Pappaya(diced) 1/2cup

How to Prepare:

Preheat the oven to 350 F/Gas mark 4/180°C. Line a large baking sheet with a parchment paper or baking sheet.

Add warm water and ground flax seed in a small bowl mix it well and keep aside.
Rub the sugar and orange zest in a small bowl until the sugar gets moist and aromatic.
Sift together the flour, baking powder, and salt in another bowl.

BY using an electric mixer,beat the butter and the sugar mixture in a big bowl with an electric mixer until fluffy. Beat in the orange flower water and vanilla extract. Add ground flax seed water and mix well. Reduce the speed to low, add the flour mixture and beat just until combined. Stir in the pistachios and chopped Dry papaya with a wooden spoon or rubber spatula.

Turn out this dough onto a lightly floured surface.
Halve the dough in to 2 portion,knead both portion separately (lightly) and shape into 2 ‘flat’ logs.place them at least 3 inches apart and Bake for 25 minutes or until the logs are golden brown and firm to the touch,then remove from oven and allow to cool on a wire rack for 10 minutes. The cracked top of cooked logs is normal.

Now reduce the oven temperature to 325 F/Gas mark 3. Transfer the logs to a cutting board and with a sharp serrated knife, cut each log into ½-inch slices. Arrange the slices standing them on their bottoms on the same baking sheet and return to the oven for about 15-20 minutes,turning halfway through cooking, or until dry and crisp.Cool completely on the wire rack.
Store in an air-tight container for more than 2-3 weeks.

Note:The original Recipe calls for 2 Eggs...I have replaced it with 2 TBSP of Ground flax seed and 4TBSP of warm water...

Make it gluten-free: Use gluten-free baking mix instead of plain flour, and check your baking powder is gluten-free.