One visit to Firenze/Florence and you know that you are going back again – for the place, for the people, for the food 🙂 My visit in 2009 left such a lovely impression in my mind that of the many places that I have visited, this is one of the few that I definitely want to go back too.
The Tuscan region is famous for its Biscotti and I have tried many versions of it with alternative flours. But my personal favourites from all my trials were -the dark chocolate ragi ones( and am surely making that again) and these jowar / millet ones with cranberries and almonds. Deliciously crunchy and yum to dunk into tea/coffee/any drink of your choice !
No butter/oil/ghee . No APF. No refined white sugar.
180 grams flour mix – 140 gms jowar, 40 gms wholewheat
85 gms coconut sugar
50 gms chopped almonds
1/2 tsp baking powder
1 tsp freshly grated cinnamon
chopped dried cranberries
Method – Beat the egg and sugar well until it fluffs up. Sift the flour, cinnamon and baking powder. Fold the sifted flour into the egg-sugar mix. Add the chopped almonds and cranberries. Bring it together the stiff dough into the shape of a log or thick rectangle on a baking tray. Bake in the oven for 20 minutes at 170 degrees C. Oven should have been preheated at the same temperature for 10 minutes.
After 20 minutes, take it out, cut it diagonally with a serrated knife. Keep the sliced biscotti back into the oven to bake for another 10-12 minutes until they crisp up completely.
Cool and store in air-tight container.