Probably a bit underused in desserts and sweet dishes, turmeric is a revelation in this biscotti recipe. Try it out to figure out.
ingredients: for 22-24 pieces
- 175 gms regular flour
- 1 tbsp baking powder
- 50 gms melted butter
- 120 gms caster sugar (powdered regular sugar works as well)
- 1 egg
- 1/2 tbsp salt
- 25 gms lightly crushed hazelnuts
- 1/2 tbsp ground fennel seeds
- a couple of drops of vanilla extract
- 1 tbsp ground turmeric
- 50 gms white chocolate, shredded into smaller pieces
Pre-heat the oven to 160◦C. While the oven is pre-heating, sift the dry ingredients together: flour, baking powder, caster sugar, salt, fennel seeds and turmeric. Keep the mixture aside.
In a separate bowl, mix the wet ingredients: eggs, vanilla extract and butter. No need to over-mix, just beat them lightly until well incorporated.
Throw in the white chocolate pieces in the flour mixture along with the hazelnuts. Mix together.
Now, slowly incorporate the wet mix into the dry mix to form a tacky dough. As the dough comes together, plop it onto a baking tray lined with butter paper. Working it into two loaves of around 30x15 cms. Place the two loaves side by side with space in between.
Bake the loaves for 35-40 minutes until just starting to brown around the edges.
Once done, cool them completely on a wire rack (around 30 minutes).
Once cooled, cut the loaves into 2cm thick slices cross-wise. Lay the slices flat on the baking tray.
Turn down the oven temperature to 120◦C. Put the baking tray with the slices in the oven to be baked till crispy (takes around 22-25 minutes).
Once the biscottis are done, take them and cool them on a wire rack. These will keep good in an air-tight jar for upto a week.