Just three more days to 2012 & five more days to the new school term! I can't imagine the chaos on Tuesday as everybody in my house will be leaving the house in the morning. Amir has to leave the house at 6.15 to catch a bus to his new school. In the past, he woke up at 6.15 for school! And for the first time, Maisur will be going to school in the morning. So I can imagine myself raising my voice like a tarzan next week!
I made Brownie Biscotti before we left for our annual trip to Malaysia. This is my first time baking this crispy Italian favourite. This dry & crispy biscuit is perfect when dunk in any hot beverage. I like it with my white coffee. The chocolate flavour is to die for. Must be the Varlhona cocoa!
Recipe from Better Homes & Gardens, Complete Book of Baking.
1/3 cup (90g) butter (no substitute)
2/3 cup (130g) granulated sugar
2 tsps baking powder
1 tsp vanilla
1/3 cup (30g) unsweetened cocoa powder (I used Varlhona cocoa powder.)
1 & 3/4 cups (230g) all-purpose flour
1/2 cup (80g) miniature semisweet chocolate pieces
1/4 cup (30g) walnuts, finely chopped
1 egg yolk (beaten)
1 tbsp milk or water
- In a mixing bowl, beat butter until softened. Add in sugar & continue beating until well blended.
- Add egg & vanilla & beat until well combined.
- Stir in flour & cocoa powder.
- Finally, stir in walnuts & chocolate pieces.
- Divide dough into 2 portions.
- Lightly grease a cookie sheet (I line cookie sheet with baking paper.). Shape each portion into a 9x2x1-inch loaf. Place the loaves about 4 inches apart on prepared cookie sheet.
- In a small bowl stir together the egg yolk & milk. Brush mixture over loaves.
- Bake in a 190 deg C (375 deg F) for 25 minutes. Cool on the cookie sheet for 30 minutes.
- Cut, use a serrated knife, each loaf diagonally into 1/2-inch-thick slices. Lay slices, cut side down, on cookie sheet.Bake in a 190 deg C for 10-15 minutes.
- Turn slices over. Bake 10-15 minutes more or until dry & crisp. Remove from cookie sheet & cool on a wire rack. Store in an airtight container.