Sunday, April 29, 2012

Crunchy Almond Chocolate Biscotti

Baked Fresh form the oven :)

Yummyyyyyyy Choco Almond crisp Biscotti :)

Biscotti are oblong-shaped almond biscuit, made dry,crisp and crunchy textures which are baked twice originating from Italy.


1/2 to 1 cup Almonds Sliced(Ready-made packet) or Whole Almonds.
2/3 cup Sugar
2 Large Eggs (Room Temperature)
1 Tsp Vanilla Extract or Almond Extract
1 Tsp Baking powder
1/4 Tsp Salt.
1 3/4 cups All Purpose Flour
2/3 cup Choco chip or Semi sweet chocolate chunks or Sweetened Chocolate Bar( If you are not having Choco chip/Semi sweet chocolate then take any dark chocolate bars chopped into bite sized chunks and need to reduce the amount of sugar if using sweetened chocolate bars)


Preheat the oven to 350 Degrees F or 180 Degrees C.Toast the whole almonds into the baking tray for about 8 to 10 minutes or lightly browned and fragrant. Let it cool and keep aside.

Line a baking sheet with parchment paper.

In a bowl, beat the sugar and eggs on high speed until thick,pale and fluffy for about 3 to 5 minutes using Hand mixer or an Electric Mixer. Add the Extract of your choice as above ingredient mentioned.   

Whisk the dry ingredients(Flour,Baking powder and salt) together and sift it into the separate bowl.Add the dry ingredient mixture to the Egg mixture and mix well until combined. Fold in the chopped almonds or sliced almonds(Ready-made).

Transfer the dough to the well floured surface and make into log shaped dough  for about 12 inches(30  cm ) long and  3 1/2 inches (9cm) wide.You need to flour your hands to form log shaped as the dough might be super sticky :)Place on your baking sheet for about 20 to 25 minutes or until firm to the touch. Remove from the oven and let it cool on the cooling rack for about 10 minutes.

Well Again its going to be twice baked :)

Reduce the oven to  325 Degrees F  or 165 Degrees C.Transfer the log to the cutting board and cut into about  1/2 inches slices on the diagonal.Place the cut sides down on the baking sheet and bake it for about 8 to 19 minutes or until light browned.

Take out from the oven and turn slices over.Bake it again for another 8 to 10 minutes or until golden brown on the sides of the biscotti. Remove from the oven and allow it to cool.

Serve it with Tea or milk or eat as a snack.It can be store in an air tight container.

Enjoyyyyyyyyyyyyyyyyyyyyyyyyyy  the taste of biscotti slice with cup of tea :)

Try this and share your experience/comments :)

Happy Baking :) 

Wednesday, April 25, 2012

Dilpasands filled with Tutti Fruity and Flaky coconut :)

Baked Fresh from the oven :)
Slice :)

Mouth Watering Dilpasands!! It reminds us during childhood days.Has anyone heard Bangalore Iyengar's Bakery ??My hubby had  asked for dilpasands.I have no idea where to get it  here and decided to make it on my own. Its very yummy snack puff best for kids too. Once baking,our house is full of aroma :) :) My hubby came back from office and said wow what s going on :) I said Its surprise and also ur favorite snack!! He was excited to know. He was surprised and took a slice.He said Wow Awesome :) :) U also try it and make Ur hubby or kids or friends to taste Ur dilpasands :) Enjoyyyyyyyyyyyyyyyy :)

Dilpasands is pastry puff filled with super flaky coconut or Fresh coconut and tutti fruity with aromatic cardamom powder and sugar :) :) Its purely originated in India :)

Ingredients :

  • 1  Puff Pastry Sheet (Thawed) Available in Grocery stores.:)
  • 1/2 cup Fresh scraped coconut
  • 1/2 to 1 cup multi -color Tutti Fruity (Available in Indian grocers)
  • 1 cup Sweetened or Unsweetened coconut flakes( If you are using unsweetened coconut increase the measurement of sugar to 1/2 cup or to taste)
  • 1/4 cup Brown sugar( If u have no brown sugar then can add normal sugar)
  • 1/4 cup Water
  • 1/2 tsp to 1 tsp Crushed cardamom or powdered cardamom
  • Melted Butter for brushing the puff pastry sheet
Preparation :

 Preheat the oven temp to 350 F and apply butter on the baking sheet or use parchment paper. Set aside.

For Filling :

  • Take saucepan,pour water and sugar.Let it to boil on medium heat till sugar dissolves and switch off the flame
  • Add powdered or crushed cardamom to it and add coconut,colorful tutti fruity.Mix all together and keep aside
For making pastry sheet :
  • Flour the work surface and keep thawed puff pastry sheet and make it round shaped with the help of  round pastry cutter  or  using vessel or bog bowl  ,make a big circle on the sheet and keep aside.
  • Remaining dough sheet roll out and dust it with flour to make small circle than the first one.
To Assemble :

  • Place the big circle sheet onto the buttered baking sheet.Using pastry brush apply the butter on the sheet to hold the fillings.
  • Add the fillings on the sheet and gently spread it leaving a small border around the stuffing.
  • Place the small circle sheet on the stuffing and close the edges and seal them with the help of water or melted butter. 
  • Seal the edges to make an impressive design by pressing gently with a fork
  • Apply the melted butter on the top and all over the sides to get lovely golden crispy brown color
  •  Once the oven is preheated then bake the dilpasands at 350F f or about 15 to 20 minutes till it becomes golden brown color. Keep an eye on it.
  • Allow it to cool before serve it.

Enjoyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy the aromatic dilpasands filled with flaky coconut and tutti fruity :)

Awaiting to hear ur experience once u baked it and read ur comments :) 

Happy Baking :)

Tuesday, April 24, 2012

Yummy Cream Puffs :) :)

Creamy Swan Puff
A profiterole /Cream puff is a choux pastry ball filled with whipped cream or pastry cream or ice cream.:) It can also be decorated or left plain or garnished with chocolate sauce on top or a dusting of powdered sugar! Its sweet tooth pastry dessert.:) :) Its purely originated from France!!!! Enjoy!!!!!!


For Choux Pastry
  • 1/2 cup All Purpose Flour
  • 1/2 tsp Sugar
  • 1/4 tsp Salt
  • 1/4 cup unsalted butter cut into pieces ( Room Temperature)
  • 1/2 cup Water
  • 2 Eggs lightly beaten(Room Temperature)
For Whipped Cream 

  • 1 cup Amul cream or Heavy whipping cream 
  • 1/2 tsp Pure Vanilla Extract
  • 1 1/2 Tablespoon Confectioners Sugar or Powdered Sugar or to taste.
Preparation :

Choux Pastry:

Preheat the oven to 400 degrees F or 200 Degrees C and place the rack in the center of the oven. Line a baking sheet with parchment paper or lightly butter or spray it with non stick baking vegetable oil.

Whisk together with flour,sugar and salt.Sift it into the bowl. Keep aside.

Place butter and water into heavy saucepan on medium heat.Bring it to boil till butter melts completely. Remove from the heat and add flour mixture with the spoon or wooden spoon until its combined well. Return saucepan to the heat and stir constantly on medium heat until the dough comes away from the sides of the pan for about 1 to 2 minutes.It should form a thick smooth ball.Its the right consistency. 

Transfer the dough into the mixing bowl and beat it on low speed by using Hand mixer. Add lightly beaten eggs one by one until well combined to form thick smooth paste. Spoon or pipe small mounds of dough onto the baking sheet spacing 2 inches apart. With the pastry brush gently brush the tops of dough with lightly beaten egg.

Bake it for about 15 minutes and then reduce the oven temperature to 350 F or 180 C for about 15 to 20 minutes or until the shells are golden brown or when split ,are almost dry inside. Allow it to cool on the cooling rack.

For making Whipped Cream : Place bowl and whisker in the freezer for about 10 minutes. Whip the cream until stiff forms peak. Or use store bought whipped cream available at grocery stores.

To Assemble :

Split the pastry shells in half and fill or pipe it with whipped cream. OR place the pastry shells on the half  top of whipped cream using piping bag or spoon and dust with powdered sugar  and you can garnish with chocolate sauce on the top.Alternatively add strawberry slice or whole strawberry fruit on the top of the whipped cream:) Serve it and Enjoy!!!!!!!!! 

Tips : If short in time then buy store bought whipped cream available in diary section at grocery stores.

I hope you will do the same and tell me once u tried it :) :)
 Happy Baking !!!!