Nutty Biscotti made from Aashirvaad Atta| How to make Perfect Nutty Biscotti | Atta Recipes

#aashirvaadrecipes #nuttybiscotti #nuttybiscottirecipe #pistachiobiscotti #easyalmondbiscotti

Prepare to indulge in the ultimate crunchy delight with this nutty biscotti. Carefully crafted with a blend of premium ingredients, including a variety of chopped nuts and seeds, each bite offers a satisfying crunch and a burst of flavor. Perfect for any occasion, these biscotti are sure to leave you craving for more with their irresistible nutty goodness.

Aashirvaad believes in giving you nothing but the best. This is why the ingredients are carefully hand-picked and processed with the same love and care with which you prepare your food.

(Guide to bake without oven -    • Baking without Oven | ITC Store  )

Nutty Biscotti:
Preparation Time: 15 minutes | Cooking Time: 30 minutes | Servings: 8-10 pieces

Ingredients:
Aashirvaad Atta: 1 ⅓ cup
Jaggery (powder): ⅔ cup
Butter (melted): 1 cup
Milk: 4-5 tbsp
Baking powder: 1 tsp
Baking soda: 1 tsp
Almonds (chopped): ½ tbsp
Cashews (chopped): ½ tbsp
Pistachios (chopped): ½ tbsp
Walnuts (chopped): ½ tbsp
Chia seeds: ½ tbsp
Sesame seeds: ½ tbsp
Dried cranberries: ½ tbsp
Chocolate syrup: As required

Method:
In a mixing bowl, add the melted butter. Add the jaggery powder and mix.
Next, add the milk and mix.
Add the flour, baking powder, and mix.
Add all the chopped nuts, seeds, and cranberries and mix.
Line a baking tray with parchment paper and add in the mixture. Flatten it out properly.
Bake at 180 degrees for 20 minutes or until the top is golden brown.
Take out the baked mixture from the oven and slice into thick pieces. Be careful as the mixture is soft and might break.
Place a parchment paper on a wire rack and place the cut pieces. Bake at 150 degrees for 10 minutes or until they dry out and become crunchy.
Dip a few in chocolate syrup and coat with chopped pistachios or nuts of your choice.

Chapters:
Introduction to Recipe: 00:00
Ingredients: 00:07
Recipe Preparation: 00:15
Plating & Garnishing Tips: 01:00
Method Recap: 01:12
Wrapping Up: 01:19

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