Fruit & Nut Chocolate Chip Biscotti

This is an Indian tweaked version of the original Italian Biscotti. It's a perfect evening coffee snack due to its crunchy texture.  Since its preparation involves double baking, it can be stored in an air tight canister at room temperature.

Bake Time: 35-40 Minutes
Yield: 15 Biscotti
Ease of Cooking: Moderate

What all you'll need?

• Whole wheat flour - 1 cup
• All purpose flour - 3/4 cup
• Brown/White Sugar - 2/3 cup
• Baking Powder - 1 teaspoon
• Salt - A pinch
• Eggs - 2
• Vanilla Extract- 1 teaspoon
• Cardamom powder - 2 teaspoons
• Nuts - 1/2 cup ( I used cashews and pistachios)
• Dried fruits - 1/2 cup ( I used raisins)
• Dark Chocolate chips - 1/2 cup

You can use any nuts or dry fruits of your choice. Almonds, walnuts and craisins are some of the options.

Let's cook it!!

1. Preheat oven to 350 degree F/180 degree C
2. Add eggs and sugar to a dry bowl and beat it until its fluffy and pale yellow in color.
3. Add vanilla extract to the egg sugar batter.
4. In another bowl, add dry ingredients (flour, baking powder, salt and cardamom powder) and mix them well using a whisker.
5. Add the dry ingredients to the batter and beat well until everything is mixed well.
6. Fold in the dried fruits, nuts and chocolate chips until everything is distributed evenly.
7. On a lightly floured surface, roll the dough into a log about 12" long and 3" wide.
8. Apply some flour on your hands while working with the dough as it might be sticky.
9. Place the log on a baking sheet lined with parchment paper and bake for about 25-30 minutes until its firm to touch.
10. Take the tray out from the oven and let it cool for about 5-10 minutes.
11. Reduce the temperature of the oven to 325 degree F.
12. Transfer the log to a cutting board and cut logs on diagonal to a 3/4" slices.
13. Arrange them on the baking sheet with the cut side down. Bake for another 8-10 minutes. If you want super crispy biscotti, turn them over and bake for another 5 -8 minutes.
14. Take them out of the oven and let it cool.
15. Store the biscotti in an air-tight container.