Sunday, 27 October 2019

Indian Biscotti - Cardamom, Pistachio and Almond Cake Rusks

Indian Biscotti Aka Cake Rusk


Happy Diwali to all of those celebrating today, festivals and celebrations are always the perfect time to reminisce about past times. All the traditional things you have grown up doing and all the new traditions you create for your own family.


We don’t celebrate Diwali in a huge way, but try to always go to the Gurudwara to light a candle and spend the rest of the day eating with family. The kids aren’t really into fireworks, happier at the moment to watch them from behind the window.


These biscotti are a posher version of the traditional indian cake rusks you can purchase from indian grocers and most mainstream supermarkets now. I grew up eating so many of these, especially when visiting my grandparents house, always dipped into a cup of tea.


Ingredients 

115g Stork
115g Caster Sugar
2 eggs
1/2 tsp Vanilla extract
125g Plain flour
1/2 tsp Baking Powder
1 tsp cardamom 
25g Pistachios
25g Almonds


Method

1.Preheat the oven to 160c fan and grease a 8inch x 8inch tin.
  1. Cream together the stork and sugar in a stand mixer for around 4 minutes.
  2. Peel the almonds and pistachio and chop coarsely.
  3. Whisk the eggs and add in, mix for 2 minutes.
  4. Add in the vanilla
  5. Sift the flour, baking powder and cardamom in.
  6. Add in nuts and place into baking tray smoothing out the top. 
  7. Bake for 30 minutes.
  8. Allow to cool in the tin for 10 minutes before turning out onto a cooling rack 
  9. Slice into 4inch by 1/2 inch slices 
  10. Turn oven down to 150C fan.
  11. Arrange cake slices onto a baking tray and bake for a further 20 minutes. 
  12. Cool and enjoy, best served with Masala Chai







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