Biscotti with Almonds and Dried Pomegranate~بيسكوتي الإيطالي بالرمان المجفف

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After hours of looking at different recipes for biscotti, I decided to make my own. At least I’d have no one to blame but myself if it turned out awful. And it turned out very awesome. I already had ratios in mind, and I just played with the rest. You can omit the almonds and dried pomegranate and add ABSOLUTELY ANYTHING YOU WANT. Chocolate, dried cranberries, hazelnut, pistachios…etc. You can also omit flavorings (coffee, vanilla, zest, cinnamon!) and add whatever you prefer. This just happened to be a mix I enjoy. :D

Of course, you need to buy shelled almonds. I didn’t. I thought we already had them, turns out we only had almonds with SHELLS. So I had to do all the work myself. *sigh* (First world problem, anybody?) Fortunately, they tasted amazing and way better than the shelled-ones. Don’t listen to me. I’m just being a snob now.

 

Biscotti with Almonds and Dried Pomegranate

Ingredients:

  • 2 cups flour (minus 2 tablespoons)
  • 3/4 stick butter, melted
  • 2 eggs
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coffee essence
  • 1 tsp orange zest (or lemon zest. Or both.)
  • 1 cup whole almonds
  • 3 tablespoons dried pomegranate

 

Directions:

Preheat the oven to 180 C.

Get your ingredients ready.


Mix butter and sugar till well combined. Mix in one at a time: eggs, vanilla extract, almond extract, coffee essence, salt, baking powder, cinnamon, orange zest. Finally, add in the flour gradually. Grow some muscles for this. Don’t worry about the batter being tough or sticky.

Fold in the almonds and dried pomegranate till it’s totally in there, using a spatula is better. Divide the dough into two bits.

Form logs on a baking sheet lined with parchment paper. If you are going to place both of them on the same baking sheet, leave space as they tend to spread out.

Bake for 30-35 minutes (I had to turn the broiler on for about 5 minutes to get it to brown.)
Take out of the oven, leave to rest for 5-10 minutes. Use a very SHARP serrated knife, cut using sawing motion, very carefully and firmly.

Place the pieces on the baking sheet again and put back in the warm oven (after you turn it off, UPDATE: I find it works better if you lower it to 150 C and keep it that temperature) for about 20-30 minutes till it’s drier. You may turn it during that time.

Enjoy with a cup of coffee!

البسكوت الإيطالي

المقادير:

2 كوب طحين إلا ملعقتين كبار
ثلاثة أرباع اصبع زبدة
بيضتين
كوب سكر
نص ملعقة صغيرة ملح
نص ملعقة صغيرة قرفة مطحونة
ملعقتين صغار بيكنق باودر
نص ملعقة صغيرة روح اللوز
ملعقة صغيرة فانيلا
نص ملعقة صغيرة روح القهوة
ملعقة صغيرة  بشر برتقال أو ليمون
كوب لوز كامل مب مقطع
3 ملاعق رمان مجفف

الطريقة:

اخلطوا السكر مع الزبدة لما يتمازجون. أضيفوا واخلطوا بالتدريج: البيض، ملح، قرفة، بيكنق باودر، روح اللوز، فانيلا، روح القهوة، بشر البرتقال أو الليمون.
أضيفوا الطحين على ثلاث دفعات، بتصير العجينة شوي ثقيلة، عادي. اخلطوا اللوز والرمان المجفف لين يتغطون بالعجين.
اقسموا العجينة نصفين وشكلوها على الصينية زي الصور اللي فوق.
اخبزوها في فرن محمى على درجة 180 لمدة 30-35 دقيقة، أنا خبزتها نص ساعة وبعدين شغلت النار اللي فوق عشان تتحمر شوي.
طلعوها وخلوها تبرد لمدة خمس دقايق أو عشر، قطعوها بسكين مرة حادة ومشرشرة :D
ورجعوها للفرن عقب ما تطفونه، وخلوها تقريباً نص ساعة لين تنشف.

كلوها مع قهوة بالحليب، وبالعافية.

9 responses to “Biscotti with Almonds and Dried Pomegranate~بيسكوتي الإيطالي بالرمان المجفف

  1. Farah AlJuraifani

    Looks yummy!
    I have a couple of questions: Which type of flour do you use? I mean the brand? Also where did u get the coffee essence and extracts from? coz I never seem to find them.

    • Yasmine

      I use a white all-purpose flour, any would work, really. Ours was unlabeled. Local flour is good, as well. And Kuwait’s.
      The vanilla extract and almond extract: Danube. You’ll find them, FOR SURE, in Danube and tamimi markets, and good hyper panda branches.
      Coffee essence: the UAE. Might be available in Tamimi. You can omit any of those and it’d still taste good. Vanilla is almost essential though.

  2. Its worth trying, i must sometime soon,
    hmm I don’t think so we got Tamimi in UAE, but maybe spinneys, they usually get it all.

  3. nada

    Keep up the good work sis, brava!!!

  4. I love biscotti! Ever since I started making it (orange and almond is my favorite), I never bought biscotti at a cafe again :D

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