Munch into Crunchy Herbed Biscotti…

Greetings folks!

After a busy month and a great vacation, here I’m, back to blogging… πŸ˜€

First a bit about the tour… Oh my! It’s the best place I have ever seen πŸ˜† – 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.. 😜

Radhanagar beach, Havelock Island (rated as best beach in Asia by Times Magazine)
Radhanagar beach, Havelock Island (rated as best beach in Asia by Times Magazine)
Neil island
Neil island
Cloudscape (Looks like Scrat from Iceage to me 😜)
Cloudscape (Looks like Scrat from Iceage to me 😜)

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.

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Usually biscotti are made sweet, but I wanted to try the savory one.

Ingredients
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

Method
1. Combine all the ingredients and knead into a dough. Sprinkle water if it is too dry.

2. Preheat the oven at 350Β°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.

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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! πŸ™‚

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Serve these with soups, drinks, as a base for canapΓ© or toss in with any salad. Versatile and easy, isn’t it? πŸ˜‰

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