Indonesian Indian Spiced Biscotti

Ingredients

This Indonesian Indian adaptation of biscotti incorporates the flavors and spices commonly found in Indonesian and Indian cuisines. The original Italian biscotti is typically flavored with almonds and vanilla, while this version includes cardamom, cinnamon, cloves, jaggery, and coconut, giving it a unique twist and a touch of Indonesian and Indian flair. We alse have the original recipe for Biscotti, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (100g) jaggery, grated 1/2 cup (100g) jaggery, grated
• 1/4 cup (60ml) coconut oil, melted 1/4 cup (60ml) coconut oil, melted
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 cup (25g) desiccated coconut 1/4 cup (25g) desiccated coconut

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 7g, 5g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 3g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a mixing bowl, whisk together the flour, baking powder, cardamom, cinnamon, cloves, and salt.
3. 3.
   In a separate bowl, combine the grated jaggery, melted coconut oil, eggs, and vanilla extract. Whisk until well combined.
4. 4.
   Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. 5.
   Fold in the desiccated coconut.
6. 6.
   Transfer the dough onto the prepared baking sheet and shape it into a log, approximately 12 inches long and 4 inches wide.
7. 7.
   Bake for 25-30 minutes, or until the log is golden brown and firm to the touch.
8. 8.
   Remove from the oven and let it cool for 10 minutes.
9. 9.
   Using a sharp knife, slice the log diagonally into 1/2-inch thick slices.
10. 10.
    Place the slices back on the baking sheet and bake for an additional 10-15 minutes, or until the biscotti are crisp and lightly golden.
11. 11.
    Remove from the oven and let them cool completely before serving.

Treat your ingredients with care...

• Jaggery — If jaggery is not available, you can substitute it with brown sugar or coconut sugar for a similar flavor profile.
• Desiccated coconut — Make sure to use unsweetened desiccated coconut for a more authentic taste. If you prefer a stronger coconut flavor, you can lightly toast the desiccated coconut before adding it to the dough.

Tips & Tricks

• For a spicier kick, you can add a pinch of ground black pepper or chili powder to the dough.
• To enhance the flavors, you can dip the cooled biscotti in melted dark chocolate and let it set before serving.
• Store the biscotti in an airtight container to maintain their crispness and flavor.

Serving advice

Serve the Indonesian Indian Spiced Biscotti with a cup of masala chai or Indonesian ginger tea for a perfect pairing. These biscotti can be enjoyed as a snack or dessert, and they also make a lovely gift.

Presentation advice

Arrange the biscotti on a serving platter or in a decorative jar to showcase their unique shape and texture. Dust them with a sprinkle of powdered sugar for an elegant touch.