Custard with Apple and Nuts

Tweet

I am feeling rather rusted as I try to get back to this space writing about recipes I believe in, and sharing my stories both inside, and outside the kitchen. Isn’t it always comfortable to start off a conversation with stories about weather? Then again this summer being so beastly, not just because of mercury rising, but with the wild fires rampant in Colorado, I am not so sure weather is a fun way to start talking. Coloradans are keeping our fingers and toes crossed wishing not just for rain but a down pour. You must all have heard about floods in India and Calgary, Canada, don’t you think weather is getting most unpredictable? I think so. Before moving on to chirpier topics, here is hoping you and yours are well and enjoying this summer.

We kick started summer with a few hikes both in Front Range and Rocky mountains. It is always a few degrees cooler in the mountains. Added to it the fragrance of the woods is so refreshing I like to just be out and about soaking in the atmosphere come summer. I am glad that my kids enjoy nature as much and are never bored in the outdoors like their parents.

Talking about kids my lil guy is not so little anymore, and he will be going to kindergarten this academic year. Time sure flies! Even as he gets older he does not cease to amuse or entertain with his quirks. Recently I overheard this conversation he had with his sister.

Chechi: What do you want to become when you get older?
Lil M(Without missing a beat replies): A garbage truck driver
Chechi (Aghast) : Why ?
Lil M(with a twinkle in his eyes): Then I can pick ALL the junk from all the people and BRING THEM HOME.

The rest of the family laughed out in unison and he looked at us quizzically as if we are the ones out of our mind. Knowing my son's keen interest in collecting junk, I wasn't surprised at his answer. But the animation with which he replies face all lit up, excited, and in the moment is so precious. Hm.. my son dreams of becoming rich collecting junk, Oh Boy! I might have an entrepreneur on my hands.

My husband and I both being scientifically inclined I wonder where he might have got that genes from. I am optimistic, maybe I have a midget of entrepreneur in me and that is where he gets it from. I will be sure of my selling skills if you are convinced to give this recipe a whirl.

Now, in all honesty what I have to share today is not exactly a recipe. It's just an idea for a quick dessert for summer. A friend of mine introduced it to me back in the days while I was in Hyderabad. It was a regular dessert in my household until some time back when blogging happened and more serious desserts took over. Even then it is so easy and fulfilling to put together this easy dessert it has found it’s way back into my heart and I hope it will into yours as well.

Preparation Time: 10 min
Cooking Time: 5-6 min
Serves: 3-4

Ingredients:

Custard powder- 2 to 3 Tbsp
Milk- ~2 cup
Sugar- to taste
Slivered almonds- 2 Tbsp
Blanched almonds- a few
Apple, cut into bite sized pieces- ~ 1/2 cup

Method:

1.Cook the custard according to instructions on the packet. Don't let it go too thick. Add sugar,mix and let cool.
2.Grate the blanched whole almonds, keep aside.
3.When custard is cool, add the grated almonds and mix.
4.Throw in the slivered almonds and apple pieces.
4.Chill in the refrigerator and serve.

Notes:

1.I use Bird's custard powder, but you could use any brand preferably vanilla flavored one for this recipe.
2.The consistency of custard s totally up to you.

Almond Shortbread Wedges

Tweet

Hello everyone ! How is it going? It's been ages,I know ! I really missed you all and the blogging, a lot.

I had a wonderful vacation in Kerala. Though I got back a couple of weeks back,it took me this long to jot down something here. I could give you zillion reasons for that,but I don't want to waste your precious time. In a nutshell,it goes something like this : a long jet lag,a birthday,a sick kiddo,a lazy mom,the heat etc. etc.

Besan Ladoo and Happy 2012 !

Tweet

Hope everyone is in the best of their spirits and health. What are the plans to welcome the new year? Midnight party with some dancing ? Preparing a list of new year resolutions? Whatever your plans are,I wish you a year filled with love,happiness,hope,and cheer! May the New Year gives the power and courage to make your dreams come true !

Pfefferneusse

Tweet

Christmas is just around the corner,yeah ! I love every single thing about the holiday season-the snow, the festive lights,the presents, the scrumptious smells,and most of all,the magic of the season.Hope everyone is geared up for the big,festive day.Here is another magnificent type of cookie,full of christmas spirit and spice.

Crescent Cookies

Tweet

It is cold in Colorado. Last week we had a few snow showers and the mercury levels remain low ever since. So I decided to do what I love to do in this weather-baking.December is always a bake-a-thon time for me and this year is no exception.

Apple Rabdi/Rabri- Evaporated milk based Apple dessert

Tweet

A big HELLO to everyone ! It has been a long time since we updated a post here. So much has been going on in our personal lives that the blog sort of took second seat. Although, one of the highlights during this time was that  Sunitha and I visited after 13 long years.  Those of you, who are our friends in Facebook might already know about that reunion. I was so busy with the preparations and planning. Sunitha is in the middle of a move and that is why off the blogging scene for a while. Sorry about that !

Today's post has been in my drafts for a while now.  Hopefully,  I will be back in the swing of things as far as blogging goes soon.  I am waiting for my children to finish summer vacation, general visiting, travelling and holidaying the family is involved in right now.  Coming back to the recipe, the whole inspiration behind making this dessert was Kulsum from Journey Kitchen.  She did a guest post on it.  I have combined her recipe and the traditional one but I must thank her for tempting me with her beautiful pictures.

The preparation is very much similar to that of Basundi, if you haven't noticed.The main difference here is the presence of Apples.So if you love Basundi, just like me, you must try this !

Ingredients:

Milk- 4 cups/1 liter
Condensed milk-2 Tbsp
Sugar- 1/4 cup
Apples,peeled and grated- 3
Cardamom powdered- 1 tsp
Saffron- a pinch soaked in a Tbsp warm milk
Pistachios, blanched and slivered- 2-3 Tbsp

Method:

1.Boil milk in a thick bottom pan and cook until it is reduced to about half the quantity.
2.Add sugar and condensed milk and stir continuously for 4-5 minutes.
3.Add the grated apple and cook for about 4 minutes.
4.Add the cardamom and saffron. Mix well and switch off the heat.
5.Throw in the pistachios.Serve warm or cold.

Notes:

1.You could use condensed milk as a sweetener instead of sugar, just like Kulsum says.
2.It is better to use a sweet variety of apple for this preparation.
3.You could replace pistachios with almonds if you like.

Carrot Kheer/Payasam- Carrot dessert in milk spiced up with Cardamom

Tweet

Some flavors blend so well you cannot tell them apart when together. Yet, together they are a flavor to reckon with. In the same way, if I served you the golden sunshine in the bowl below, and asked to describe its taste, you will be torn unable to decide if it is carrot halwa or semiya payasam.

The answer is right here on this page so please read on. You will agree with me on this when you go through the recipe. In the same breath I have to admit that it is better or equally good as carrot halwa or a payasam

I made this a month back and decided to post it only when I had some fresh carrot pictures to post alongside. Obviously, that never happened. The farmer's market doesn't have a good variety of veggies yet, and the carrots that I've planted this season are not ready for harvesting. Then again, when I remembered the bunnies that frequent my vegetable patch, I doubt they will leave any carrots for me to photograph. Everything considered, I decided today was the day to share this pleasantly surprising sweet delicacy with you. At a later time, provided the regular visitors in our yard, the Bunnies, leave some carrots for me to enjoy I shall share some pictures with you.

Speaking of carrots, did you know that most of the baby carrots we get in the US is processed, and "not so baby" carrots? I didn't know this until Sunitha mentioned it once. But there are some varieties that is "baby carrots, " albeit too expensive. The stats shows how consumption of carrots have grown exponentially post marketing baby carrots. And surely consumption shall soar once everyone knows how to make kheer or carrot halwa :-) You will agree 100 % after you have tasted some kheer yourself!

Ingredients:

Ghee- 2 Tbsp
Carrot grated- 2 cups
Milk- 2+1 cup
Sugar- 1/2 cup
Cardamom powder- 1 tsp
Almond slivers- 2 Tbsp


Method:

1.Heat 2 Tsp ghee in a deep and thick bottom pan.Throw in the grated carrots and fry till it is cooked through.
2. Pour in 2 cups of milk and allow to boil.
3.Lower the heat and let the carrot get cooked well.Stir in between. It takes almost 10-12 minutes.
4.By this time almost all the water content will be dried, do not add more milk at this point.
5.Add sugar and start stirring continuously, on low heat.Continue this till all the water gets evaporated and the mixture gets thickened.While stirring if you are able to see the path of the spoon/spatula without the mixture running over there immediately, it is done. This takes ~10- 12 minutes on medium low heat.
6.Slowly add the remaining milk into it. The point is that the boiling shouldn't get stopped while you pour the cold milk.This can be done on high heat and stirring continuously, while you add around 1/3 cup of milk at a time.
7.Once you added the milk, it should be boiled well.Pour more milk to get the desired consistency.Add the cardamom powder. Switch off the heat.
8.Garnish with slivered almonds. Serve warm or cold.

Notes:

1. You could reduce the sugar and add some condensed milk instead.
2.Also you could add some evaporated milk along with the normal milk after you boil with the sugar.

Almond Cookies

Tweet

I was on a cooking spree yesterday with some mishaps and triumphs. I would call the recipe I am sharing today, which is Martha Stewart's, a huge success! The cookies are buttery with a refreshing orange zest flavor.  Loved it!

Success in the kitchen always puts me in a good mood.  But there are more reasons why I am jaunty.  ‘Life of Pi’ by Yann Martel.  The book has been around for a while.  It won the Booker Prize in 2002 to be precise.  Since I am the kind who takes books from the library, I read most of them after everyone else has.  At the risk of sounding outdated, let me just say the book is quite inspiring and I am enjoying every word in it  Just like we pick every morsel from a plate of deliciousness, I am lapping up every word in this book.  What fun it is when you can have a cup of coffee and have a good book to keep you company.  Oh, yes and let's not  forget the cookies.  Yum!

Plenty of orange juice for me today having cut open the oranges in the name of photography.



Ingredients:
Almond – 1 cup
All purpose flour – 1 cup
Unsalted Butter – ½ cup
Orange zest – of one navel orange
Egg – 1 whole and 1 white
Sugar – ¾ cup
Baking Soda – ½ tspn
Salt – ½ tspn
Method:
1. Boil about 2 or 3 cups of water and add the almond in and cook for 1 to 2 minutes
2. Strain the water and cool the almonds off under tap water
3. Peel the skin of almonds and dry off on a tissue paper
4. Microwave the almonds for a minute on high
5. Set aside about 28 whole almonds and grind the remaining to make almond meal. Neither too fine nor coarse
6. Use your hand blender to beat sugar and butter (at room temperature) until fluffy
7. Continue beating after adding 1 whole egg and the orange zest
8. Mix all purpose flour, salt and baking soda and gradually add it to the above mixture continuing to beat to form the dough
9. Once that comes together, which will only take about 2 to 3 minutes, mix in the almond meal. Do not beat the almond in but only mix
10. Preheat the oven to 350 D F
11. Form small balls of dough, as much as will fit a tablespoon, and set on a cookie sheet lined with parchment paper
12. Press the whole almonds in the center
13. Beat the egg white and brush it over the cookies and bake at 350D F for 12 to 15 minutes

Notes:
1. You can keep the egg yolk for the extra egg you will break open and once you are finished with egg white there will be enough remaining to mix them up and make an omelet.

2. Nothing to do with the recipe: I can write 'omelet' and still be right because I am in the US. It's a blessing some of these spellings have been simplified! If you are in Britain or India, please correct the spelling to 'omelette.'

Courtesy: Martha Stewart
Contributed by: Sunitha

Thumbprint Cookies

Tweet

"Give me more!" I am telling you, these cookies have that effect!  Hopefully, baking cookies is on top of your list because that’s what I have got for you today.  Thumb print cookies with a dollop of preserves. Yummy!

 Not only cookies, wine and other baked goods fill my mind, but also Christmas songs.  I refer especially to the popular number “Jingle Bells".  My lil imp can sing the first two lines of this one, and sometimes sings it at the most unreasonable of times, I should say.  Check out what happened to us recently while shopping.  It borders bizarre.

So, the other day we were in a shop, and my son with his endearing smile and big eyes won the shop owner's heart.  It’s not a marketing tactic, but my sons charm is what I would like to believe, I insist.  The lady offered him a pick of stickers from a loaded tray.  She said pick up what you like, and my son grabbed the whole tray.  Whoa! In my embarrassment and trying to teach my boy some manners I said ever so sweetly “No, not the tray just a couple of stickers.” Ah.. hem!,  he turned around, rolled his eyes at me meaning ‘keep out of this!’  You know what happens next, I rolled my eyes and insisted, "No!"  And then to my shock my son broke into singing, “Jingle Bells!” and hopping mad all at one!  OMG! Can you see my embarrassment.  It was palpable.  I had a terribly upset child singing jingle bells hopping mad in a crowded department store! Can you believe this?

I prayed: May the earth open and take me into her chasm but nothing of the sort happened.  The saving grace was the understanding customers and shop keepers.  They took it jest laughed and smiled.  However, I could not but over hear people say “Now angry child singing in frustration is a first!”

   My daughter did this too!  Is this strange????? Oh! Please do tell me you have had an experience like this with your child.  If you don’t I will be forced to believe I am having some strange happenings going on with my kids. 


Now to restore sanity lets all go bake!.  Enjoy :)

Ingredients:

Flour- 1 cup
Egg,large- 1 separated
Unsalted Butter- 1/2 cup
Salt- a pinch
Granulated White sugar- 1/4 cup
Pure Vanilla Extract- 1/2 tsp
Finely chopped,lightly toasted Nuts- ~3/4 cup
Jam/Preserve of your choice- 1/4 cup

Method:

1.Beat the butter and sugar till it is smooth and fluffy.
2.Add the egg yolk and beat until everything is combined well.
3.Add the vanilla and salt and mix well.
4.Now add the flour and beat well until it is mixed into the wet mixture.
5.Keep the dough in the refrigerator for about 30 minutes.
6.Beat the egg white lightly, till it is frothy.
7.Spread the chopped nuts on a plate.
8.Preheat the oven at 350 degree F.
9.Roll out the dough into 1 inch balls and dip them in the prepared egg white.Roll them in the chopped nuts and keep on a baking sheet lined with parchment paper.
10.Now using your thumb/the back of a wooden spoon make indentation on the top of each cookie.
11.Do the same for the rest of the dough.Keep the cookies one inch apart.
12.Bake for about 15-16 minutes or until the nuts are browned well.
13.Cool on a wire rack and store in airtight container.
14.Fill the cookies with 1/4 tsp of jam just before you serve.

Notes:

1.You could use any nuts of your choice for making this. I used a mixture of Pecan and Almonds.
2.If you are planning to serve the cookies the same day you bake them, you could fill the jam before baking and you may have to extend the baking time for a couple of minutes. (I never tried this since I always store them for at least 2-3 days)
3.I toasted the nuts in microwave, on high for about 1 and a half minute.

Adapted from here and here.

Contributor: Namitha

Carrot Halwa

Tweet

I thought I will start with a sweet note to say hi to all of you. God, how much I missed you all and your yummy delights. India was wonderful with rains and lots of food.Still we are unpacking and settling back to normalcy.Kids are sick and we may not be able to upload everyday for some more days. Sunitha is shifting to a new place this weekend and she needs some time to settle in. I wish her all the very best in the new place and hope she will find out some new friends soon.



Ingredients;

Grated carrot- 2 1/2 cup
Milk- 2 Cups
Sugar- 1/3 cup or to your taste
Ghee/Clarified butter- 1/4 cup
Cardamom- 1/2 tsp
Nuts- for garnishing



Method:

1.Boil the milk in a pot till it gets reduced to 1/3rd of its quantity.Stir in between while doing this.
2.Heat a non sticky pan and add the ghee, throw in the grated carrot into this and saute for a few minutes on low heat.Keep stirring for a few minutes, until the carrot is cooked. This takes around 7-8 minutes.
3.Pour the evaporated milk over this and cook ,keeping the lid on for a few minutes.
4.Add the sugar and mix well.Continue to cook for some more minutes, or until tall the water content is evaporated.
5.Sprinkle the cardamom powder and mix well.
6.Take this in a serving plate and garnish with slivered almonds or any nuts and raisins.



We are happy to send this to Nivedita's event "celebrate sweets- Halwa "
Thanks for hosting such a cool event Nivedita :-)

Contributor: Namitha

Badam burfi/Almond candy

Tweet

What do you do, when your toddler outsmarts you by spitting out the almond in the choco-almond, after licking up all the chocolate ? I made burfi.  Almond is ground to a paste, this way he cannot spit it out and get the protein he needs.  Mamma outwitted her baby.

So, here is a simple and healthy (when taken in moderation !) dessert for you to enjoy. Many of you might know how to make it.  This is just a reminder for you and for those who haven't tried yet, believe me you'll love this.



Ingredients:

Almonds (blanched)- 1 1/2 cup
Sugar- 1/2 cup or to your liking
Milk-enough to grind the almonds (lesser the better)I used 1/3 cup
Cardamom-a pinch
Ghee (clarified butter)- 2 Tbsp

Method:

1.Blanch and skin the almonds.Grease a tray with ghee.
2.Grind it in your blender or mixer-grinder, adding milk, until it becomes a paste.It's up to you whether it should be a nice butter-like paste or a bit coarse paste. But do not make it too coarse.
3.Heat ghee in a wide pan.
4.Mix the paste with the sugar and cardamom and add to the ghee.
5.Continuously stir the mixture until it starts leaving the sides and becomes thick.
6.Transfer it to the greased tray and level the top with the bottom of a spoon or a glass.Garnish with Almond slivers and allow to cool for 4-5 minutes.
7.Cut into the desired shape while it's still warm.
8.Allow to cool the burfi completely and store in an airtight container.
9.This stays good for a week in the room temperature and longer in the fridge.




Blanching Almonds:

I have already written this in my Almond- Chocolate chip biscotti post here.

Notes:
1.If you prefer to soak the almonds in advance and peel off the skin, then do it at least 5-6 hrs in advance in hot water.
2.Adding cardamom is optional, my family likes it without cardamom or saffron.

Contributor: Namitha

Bread Halwa

Tweet

  If you have been following our blog you know how we are influenced by Hyderabadi cuisine. Hyderabad has an interesting cuisine, I should say, located in a South Indian state with North Indian food culture.

Well, it was not my intention to load you with trivia but it is to share a sweet dish. A dear colleague of mine introduced me to today's dish on one of our trips to Charminar, the most famous architectural interest of this city.  Bread halwa is served in weddings and parties and agreeably nawabi (kingly).  When I heard the sweet is made from bread it took me by surprise.  It never occurred to me while gorging it down that it could be a product of bread!  



Ingredients:

Bread slices- 9-10
Ghee (clarified butter)- 4-5 Tbsp
Sugar- 1/3 cup/ to your liking
Milk- 1 Cup
Cardamom powder- 1/2 tsp
Slivered almonds- to garnish


Method:

1.Chop the bread slices coarsely. You could leave the brown sides or take out.I left it on the bread and that's what you see as the dark spots. Also I used whole wheat bread.
2.Heat 3 tbsp of ghee in a thick bottom pan and throw in the bread pieces and fry for 4-5 minutes or until they start turning golden brown color.
3.Add the milk and sugar and stir continuously till all the water is absorbed.
4.Add the remaining ghee and the cardamom powder and stir for another couple of minutes.
5.Spoon into a serving dish and garnish with slivered almonds and serve warm.
6.Usually this is served with a scoop of vanilla ice cream in Hyderabad



Contributor: Namitha

100th post, Basundi and Chocolate Chip Cookies

Tweet

We present our hundredth post with tulips, dewdrops, basundi and cookies. We decided to do the 100th post together being an occasion for celebration. A sweet from India and another from all over seemed apt for a blog like ours. We have mostly covered food from Kerala where both of us come from, however, making it a repertoire from around the world has been and still is our goal. We don’t think it’s a coincidence that International women’s day falls on the same day that Collaborative Curry hits her century. It’s karmic. The universe (we mean you) have conspired to make this a joyous occasion for us. Well, if that sounded cheesy that’s how it’s meant to be. We are so happy that its getting to a rather mushy, girlishly stupid affair of happiness.

We are so happy you kept us company by encouraging, complimenting, flattering and just showing up. Without your support it would not have been such a great experience. Heartfelt thanks with dew dripping tulips from our personal photographic collection of spring 2009 for you.



BASUNDDI



Ingredients :

Whole milk- 1 litre
Sugar- 1/4 cup/ to your liking
Cardamom powder- 1/4 tsp
Saffron- 4-5 strands
Pistachios/Almonds(coarsely chopped)-3 Tbsp

Method:

1.Boil the milk in a thick bottom vessel. Reduce the heat and continue boiling.
2.Stir in between, every 10 minutes or so.
3.Just before stirring take out the cream on the top and store it.
4.Continue this until the milk is reduced to 1/3rd of its initial volume.
5.Add the sugar and stir for 3-4 minutes.
6.Grind the saffron strands and mix in a tablespoon of hot milk.
7.Mix this saffron milk, the cream that you've collected and the cardamom powder into milk.
8.Add the chopped pistachios/nuts.Pour into a serving dish.
9.Chill in the refrigerator for 3-4 hours.
10.Now you are ready to serve.



CHOCOLATE CHIP COOKIES

Ingredients:
1. Shortening                 - 1 Cup
2. Sugar                        - 1 Cup
3. Brown Sugar             - 1/2 Cup
4. Eggs                          - 2
5. Vanilla Essence          - 2 Tspn
6. Flour                         - 2 1/4 Cup
7. Salt                           - 1 1/2 Tspn or less
8. B.Soda                      - 1 Tspn

Method:

Combine together first five ingredients

Sift last three ingredients and add chocolate chips and mix with the wet ingredients to make the cookie dough

  You may add nuts of you choice (optional) 

Bake at 375 D for 10-12 minutes

Contributors: Namitha and Sunitha

                            

Almond and Chocolate chip Biscotti and Happy New Year !

Tweet

This will be our last post in 2009. When we say goodbye to 2009 , we would like to wish you and your family a wonderful and successful 2010 ! May the new year bring you joy and prosperity !

The first time I saw biscotti I thought it looked like rusk. And later, I found out that rusk is indeed the English name. These double baked cookies are known by as many different names as there are languages in Europe. If its called biscotti in Italian then Zweiback in Germany. No matter the names they have a similar process of cooking even though each ethnicity has their own way of flavouring. I can't help but quote Shakespear at this time. "What's in a name? That which we call a rose by any other name would smell as sweet." You get the drift!



Talking about the first time I saw biscotti, it was in Germany. Walking down the streets window shopping I peeked into a bakery to glimpse a biscotti. Instantly I was reminded of rusks. You know what nostalgia does, right? A fresh breath of memories cruised in of rusks and coffee. In Kerala kids are allowed to take coffee and tea even black ones. So we, my sister and I, used to enjoy rusk dipped in our morning coffee. The coffee soaks into the rusk and the othewise subtle taste is tranformed into something like a wet coffee cake. But the first bite into Zweiback told me the textures were all the same but tastes far from the familiar. Zweiback has a distinct flavor of almond oil and nuts. If you have had rusks in Kerala you know that is definitely not how it tastes.

While talking over the phone with Sunitha she told me she loves the name "biscotti." And rusk being so much of a fond memory for me I decided to give it a shot at home. With the rest of the holiday baking I added biscotti to the list. Just like rusks this is usually dipped in coffee, tea or even wine in some places and can be a perfect holiday snack.You can make them and store in an airtight containers and it will last forever, so to speak. Best part of it all, eat them guilt free they don't have any butter :D.

I haven't used the traditional flavoring agent, almond oil in this recipe but feel free to do that in yours.

Ingredients:

All purpose flour - 1 3/4 cup
Almonds- blanched and toasted -3/4 cup
Chocolate chips - 1/3 cup
Eggs- 2
Pure Vanilla Extract - 1tsp
Baking Powder -1 Tsp
Salt - a pich
Sugar -3/4 cup




Method:

1.Blanch the almond by putting them in boiling water for a minute and then washing under the running cold water.Slip the skins off.
2.Preheat the oven to 350 degree F.Line a baking sheet with the parchment paper.
3.Toast the almonds in the oven for almost 10 minutes or until they are done.Let it get cool enough to handle and chop coarsely.
4.In a bowl mix together the flour, baking powder and salt.
5.In another bowl, beat the eggs well. Add sugar and beat till it becomes creamy.
6.Beat in the vanilla extract to this.
7.Mix the dry and wet mixtures together well.
8.Fold in the chopped almonds and chocolate chips.
9.Transfer this dough to the baking sheet and make a log out of the dough. The log should be approximately 11-12 inches long and 3-4 inches wide.
10.Moisten your hands while doing this, since the dough is bit sticky.
11.Bake for 23-25 minutes and transfer to a wire rack to cool enough.
12.Reduce the oven temperature to 325 degree F.
13.Transfer the log to a cutting board and cut into slices that are 3/4 inch thick, just like you slice a log of bread.
14.Place the biscotti with cut side down on the baking tray and bake again for 10 minutes.
15.Take out from the oven, turn the sides and bake for 10 minutes.
16.At this point the biscotti is not very firm to touch, but it gets firmer when it cools down.
17. Store in a long airtight container.




Contributor : Namitha
Recipe Courtesy:Joy of baking