After a busy month and a great vacation, here I’m, back to blogging… 😀
First a bit about the tour… Oh my! It’s the best place I have ever seen 😆 – Andaman and Nicobar Islands. So colorful, soothing, relaxing, clean and there is a lot more to this place. Scuba diving was thrilling.. Beautiful corals, clear water, cute little fishes.. I should really start a travel blog to brag about this place more.. 😜
Now about biscotti, It is originated from Italy. Very similar to a rusk but more flavorful and heavy. A freshly baked loaf is sliced and baked again to make it crunchy and dry.
Usually biscotti are made sweet, but I wanted to try the savory one.
1 cup plain flour
1/2 cup rolled oats
1/2 cup gram flour (you can use plain flour instead)
3-4 cloves of garlic, chopped
1 tbsp red chilli flakes
1 tbsp dried mixed herbs
1 tsp turmeric for color (optional)
1/2 cup + 1 tbsp butter
3/4 cup curd
1 tbsp sugar
1 tsp baking powder
1 tsp baking soda
Salt to taste
1. Combine all the ingredients and knead into a dough. Sprinkle water if it is too dry.
2. Preheat the oven at 350°F. Roll the dough and place in a greased baking tray. Press down to 1 inch thickness. Sprinkle with flax seeds and chilli powder.
3. Bake for 25-30 minutes. Take out and let it cool for 10 minutes.
4. Slice crosswise carefully keeping the thickness around 1/2 inch.
5. Brush each side with melted butter (optional). Bake for 5 minutes, flip and bake again for 5 minutes or till the biscotti are well toasted.
And done! 🙂
Serve these with soups, drinks, as a base for canapé or toss in with any salad. Versatile and easy, isn’t it? 😉