Almond Chocochip Biscotti

Never tried a Biscotti? You are certainly missing on the pleasure of dunking a crisp biscotti into your coffee.
Traditionally biscottis are thin, long and curved. They are known for their crisp and crunchy texture. This no butter and less sugar cookie, along with chunks of roasted almonds and dark chocolate chips, is an absolute delight.
There can't be a better companion for your hot cup of coffee. Try it.

Ingredients

250 grams all-purpose flour
100-150 grams blanched whole almonds
150 grams granulated sugar
2 eggs, at room temperature
1 tsp pure vanilla extract
1 tsp baking powder
100-150 grams dark chocolate chips

Steps
Oven Temperature - 180 degrees C

1. Line a baking sheet with parchment paper.
2. Blanch (soak in water overnight or place in hot water for 10-15mins) and peel the almonds.
3. Dry roast the peeled almonds on a clean pan until lightly browned and fragrant. Cool and chop coarsely.
4. Using a hand mixer, beat sugar and eggs on high speed until thick, pale, and fluffy (about 5 - 10 minutes).
5. Beat in vanilla extract.
6. In a separate bowl, whisk together the flour, baking powder, and salt.
7. Add the dry mix to the egg mixture and beat until combined.
8. Add the chopped almonds and chocolate chips.
9. Spread some flour on a clean surface and transfer the batter.
10. Roll the sticky batter into a log shape which fits your baking tray.
11. Bake for 25-30 minutes or until firm to the touch.
12. Remove from oven and cool for 10 minutes.
14. Diagonally slice the log and place the slices on the baking tray.
13. Reduce the oven temperature to 160 degrees C.
14. Return the biscotti slices in the oven and bake again for 20 mins (turning the slices upside down in 10 mins)
15. Cool completely and store in an airtight container.

Red Velvet Love

What comes to your mind when someone says 'Love is in the air'?
The color red (be it red roses, red heart, red balloons) and chocolates galore.
For ages the chocolates and the color red have been synonymous for LOVE. And I am sure that someone in Love actually went ahead to combine these two and create the delicacy called the Red Velvet.
This dramatic looking cake has a mild chocolate flavor with a moist and tender crumb. What makes this cake even more striking in appearance and amazing in taste, is the white creamy frosting. A single bite of this delight will certainly leave you looking for more.

Classic Red Velvet Cake

Ingredients for Cake

250grams cake flour
15grams cocoa powder
100grams butter, at room temperature
300grams granulated white sugar
2 eggs
1tsp pure vanilla extract
200ml buttermilk
red food coloring (you can use gel or liquid)
1tsp white vinegar
1tsp baking soda

Steps:
Oven Temp - 180 degrees C
Pan size - 9 inch round
1. Preheat the oven and line the bottom of the pan with parchment paper and set aside.
2. In a mixing bowl sift together the flour, salt, and cocoa powder.
3. In another bowl, beat butter and sugar till light and fluffy (about 2-3 minutes).
4. Add eggs, one at a time and beat well.
5. Add vanilla extract.
6. In another bowl, whisk buttermilk with red food coloring.
7. Alternately add flour mixture and colored buttermilk to the butter and sugar mixture.
8. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
9. Bake in the preheated oven for approximately 25 - 30 minutes.

Flour Buttercream Frosting

A classic red velvet cake is usually covered with cream cheese frosting. But it is very difficult to source good quality cream cheese in India.
Though Britannia Cream Cheese is readily available in most shops, I feel the cost of the frosting exceeds my budget.
I found an alternative frosting which equally enhances the taste of the Red Velvet and keeps it as pretty as the cream cheese frosting.
This Flour Butter Cream frosting is an absolute hit among kids.

Ingredients for Flour Buttercream Frosting:
4.5 tbsp All Purpose Flour
200 ml Milk
200 grams Granulated Sugar
200 grams Butter, at room temperature
1tsp pure vanilla extract

Steps:
1. Take  flour, sugar, milk in a pan and combine so no lumps are formed.
2. Place on heat, stir, and cook till it is thick.
3. Add vanilla extract and mix well.
4. Transfer to a large mixing bowl and use an electric beater to beat the mixture till it gets cold.
5. Once cold, add in butter 1 tblspn at a time and keep beating till the mixture is creamed well.
6. Once creamed well, refrigerate the mixture for 10 mins and use it right away.

Cookie Class

The Lucky Winners

Ritu Gupta Agarwal, Bobby Varghese, Ritwik Prakash, Akhila Ashok and Madhurima Bhattacharya... congratulations! :)