Italian Biscotti Recipe with a Twist: Badami Cake Rusk | 5 Simple Steps

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Hey there, folks! Today, I couldn’t be more thrilled to share a fantastic recipe with you all – the famous Italian Italian Biscotti Recipe. I mean, who doesn’t love those delightful, crunchy treats? But wait, here comes the twist – we’re going to make our very own Badami Cake Rusk version. Now, you might wonder what on earth is Badami Cake Rusk? Well, it’s a scrumptious blend of Italian biscotti and an Indian touch that makes it oh-so-delicious. Trust me, it’s a breeze to whip up, and you’ll be amazed at how quickly it becomes your go-to breakfast treat!

In just five simple steps, we’ll embark on a delightful culinary adventure. I can’t wait to show you how much fun it is to create these mouthwatering delights. With a perfect balance of flavors and a delightful crunch, this Badami Cake Rusk is going to be your new favorite indulgence for breakfast or any time of the day! So, let’s not waste a moment and dive right into this amazing recipe. Shall we?

Preheat your oven to 350°F (170°C). Also, line a baking sheet with parchment paper or silicone baking mat to prevent sticking.

In a medium-sized mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Ensure the dry ingredients are well combined.

Beat the softened unsalted butter until creamy and smooth. Add the eggs, one at a time, and continue to beat until well combined. Then, mix in the vanilla extract and almond extract, making sure the flavors blend evenly.

Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until a smooth dough forms. Once the dough comes together, fold in the crushed Badami cake rusk, giving it that unique twist!

Divide the dough in half, and on the prepared baking sheet, shape each portion into a log, roughly 10 inches long and 2 inches wide. Make sure to leave some space between the logs as they will spread a bit while baking.

Pop the baking sheet into the preheated oven and bake for about 20-25 minutes or until the logs turn a lovely golden brown.

Remove the logs from the oven and let them cool slightly for about 10 minutes. Reduce the oven temperature to 300°F (150°C).

Once cooled, transfer the logs to a cutting board and slice them diagonally into 1/2-inch thick slices.

Lay the slices flat on the baking sheet and return them to the oven for an additional 15-20 minutes or until they become dry and crispy, just like traditional biscotti.

Finally, take out the delicious Badami Cake Rusk from the oven and let them cool completely. Now, they are ready to be savored!

Dip them in your favorite beverage or relish them as they are, and indulge in the delightful fusion of Italian and Indian flavors.

There you have it – your very own Badami Cake Rusk! Enjoy this unique and tasty treat with your loved ones, and be prepared for compliments on your culinary skills! Happy baking!

Italian Biscotti Recipe with a Twist: Badami Cake Rusk | 5 Simple Steps

Recipe by Memona AdnanCourse: DessertCuisine: ItalianDifficulty: Intermediate

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Make tasty Badami Cake Rusk – a twist on almond biscotti! Easy recipe, delightful flavors. Enjoy the nutty goodness and crunchy delight. Try it now!

Ingredients

1 cup all-purpose flour
1/2 cup almond flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup Badami cake rusk, crushed

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together softened butter and granulated sugar in a mixing bowl.
Add eggs one at a time, then stir in vanilla extract and almond extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the butter mixture and mix well.
Fold in chopped almonds and crushed Badami cake rusk.
Shape dough into two 12-inch long, 2-inch wide logs on the prepared baking sheet.
Bake for 25-30 minutes until logs are firm and lightly golden.
Let logs cool for 10-15 minutes, then transfer to a cutting board.
Slice logs diagonally into 1-inch thick biscotti.
Place sliced biscotti back on the baking sheet and bake for 15 minutes.
Flip biscotti over and bake for another 15 minutes until crispy and golden.
Cool biscotti completely on a wire rack.

Recipe Video

Notes

Customize: Feel free to customize the recipe by adding other ingredients like chocolate chips, dried fruits, or different types of nuts for variation.
Crunchy Texture: For a crispier texture, you can bake the biscotti for a few extra minutes during the second baking stage. Keep an eye on them to prevent over-browning.
Cooling Time: Allow the biscotti to cool completely after the second baking stage. This helps them firm up and achieve the characteristic crunchy texture.
Slicing Technique: When slicing the logs into biscotti, use a sharp knife and make clean, swift cuts at a slight diagonal angle. This will result in neat and even slices.
Storage: Store the cooled biscotti in an airtight container at room temperature. They can stay fresh for up to 2 weeks. If you prefer a softer texture, you can store them in a sealed container with a slice of bread to retain moisture.
Serving Suggestions: Almond biscotti with Badami cake rusk are delicious on their own, but they can also be enjoyed by dipping them in coffee, tea, or a glass of milk. They make for a delightful treat to share with family and friends.

Once you’ve baked these almond biscuits with Badami cake rusk to perfection, get ready to savor the delightful crunch and nutty aroma that will fill your kitchen. Whether you enjoy them with a warm cup of tea or share them with loved ones, these homemade treats are sure to impress. So why wait? Try this recipe today and experience the joy of creating these delectable almond biscuitswith a unique twist. Get ready to delight your taste buds and embark on a delightful journey of flavors and textures. Happy baking!

Can I substitute the almonds in Almond Biscuits with other nuts?

Yes, you can substitute almonds with other nuts of your choice, such as walnuts, pistachios, or hazelnuts. This allows you to customize the flavor and texture of the biscotti according to your preference.

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FAQ

Question: How long does it take to bake almond biscotti?

Answer: The baking time for almond biscotti is typically around 25-30 minutes for the first bake, and an additional 15 minutes for each side during the second bake. The total baking time can vary slightly depending on the oven and desired level of crunchiness.

Question: Can I substitute the almonds in almond biscotti with other nuts?

Answer: Yes, you can substitute almonds with other nuts of your choice, such as walnuts, pistachios, or hazelnuts. This allows you to customize the flavor and texture of the biscotti according to your preference.

Question: Can I make biscotti without eggs?

Answer: Yes, it is possible to make biscotti without eggs. You can substitute each egg with 1/4 cup of unsweetened applesauce or mashed banana for binding purposes. Keep in mind that the texture and taste of the biscotti may vary slightly when eggs are omitted.

Question: How should I store almond biscotti?

Answer: To keep almond biscotti fresh and maintain their crunchiness, store them in an airtight container at room temperature. They can stay fresh for up to two weeks. If you prefer a softer texture, you can store them in a sealed container with a slice of bread, which helps retain moisture.