Skip to main content

Walnut and Date Biscotti


There's  neither oil nor fat in this Biscotti and with reduced sugar, one can pamper oneself with  a few extra pieces without feeling guilty and worrying over the waistline.  Dunk them into either hot coffee or tea ...... enjoy!






Recipe for Walnut and Date Biscotti  (adapted from  'here' with slight modification)

    Ingredients

    • 100 gm caster sugar
    • 2 eggs
    • 1  tsp vanilla
    • 1  tsp baking powder
    • 1/4  tsp salt
    • 230 gm plain flour
    • 60 gam walnuts, coarsely chopped
    • 75 gm dates, chopped
    Method
    1. Beat sugar and eggs on high speed till thick, palte and fluffy.  Add in vanilla.
    2. In a separate bowl, whisk together the flour, baking powder and salt, mix well.
    3. Add to the egg mixture and beat till well combined.
    4. Fold in chopped walnuts and dates.
    5. Transfer dough to a well-floured suraface and toll into a log, about 12 inches long and 3.1/2 inches wide.
    6. Place log onto a parchment lined baking tray and bake @ 180 deg C for 20 to 25 mins. or till firm to the touch, slightly golden.
    7. Remove from oven and let cool on a wire rack for about 15 mins.
    8. Transfer log to a cutting board and cut into 1/2 inch diagonal slices.  Place Biscotti, cut side down, on the baking sheet.  Bake @ 165 deg C for 8 to 10 mins., turn slices over and bake for another 8 - 10 mins. or till golden brown.  Remove from oven and let cool.  Store in air tight container.
    9. Yield 20 to 24 Biscotti.

Labels:

Comments

  1. ann lowJuly 18, 2013 at 8:06 PM

    Cheah, This is so healthy, I definitely can finish up all by myself :)

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 20, 2013 at 1:33 AM

      Oh yes, indeed they are. For a start there's no fat!

      Delete
  2. AmeliaJuly 18, 2013 at 9:19 PM

    Hi Cheah, your biscotti look so addictive. Very well baked, look so good. Thanks for sharing the recipe.

    Have a wonderful week ahead.

    ReplyDelete
  3. Angie's RecipesJuly 19, 2013 at 2:39 AM

    These biscotti look fantastic. I love the add of dates.

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 20, 2013 at 1:35 AM

      Dates are nutritious, more so during this Ramadan season.

      Delete
  4. Yummy BakesJuly 19, 2013 at 9:13 AM

    This looks delicious and good on breakfast table.

    ReplyDelete
  5. Baking DiaryJuly 19, 2013 at 9:41 AM

    I have only made biscotti once and remembered having to finish them all myself as my boys do not like biscuits lol! These looks nice, maybe I should bake another batch and eat them for lunch at work:D

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 20, 2013 at 2:34 PM

      You can make and keep them in a cookie jar and snack on them.

      Delete
  6. AnonymousJuly 19, 2013 at 7:09 PM

    Hi Auntie,
    Wow, looks very delicious! Admire all guys become guinea pigs! We wish to be, if we were at your kitchen!! Haha, enjoy your cooking and have a nice weekend!!
    Cheers,
    Gloria ^_^


    ReplyDelete
    Replies
    1. Sokehah cheahJuly 20, 2013 at 2:35 PM

      Hi Gloria, so nice of you to drop by. Hope to see you more often and you enjoy your weekend too.

      Delete
  7. Ana RegaladoJuly 19, 2013 at 11:49 PM

    Cheah , beautifully-baked biscotti ! Love the walnut-date combo :)

    ReplyDelete
  8. ~ Nee ~July 20, 2013 at 6:34 AM

    Howdy Cheah, boy those Biscotti look good ... each time I misit I think I gain a couple of pounds ... these are a must try .

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 20, 2013 at 2:39 PM

      Hi Nee! These are fat-free, so you indulge in them :)

      Delete
  9. PHJuly 21, 2013 at 5:48 PM

    Cheah, if I bake this biscotti I won't be able to stop munching!

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 21, 2013 at 11:42 PM

      It can be addictive but then, it's quite healthy, no worries!

      Delete
  10. Kalyan PanjaJuly 21, 2013 at 10:46 PM

    Just mouthwatering...looks delicious!

    ReplyDelete
  11. My Little SpaceJuly 22, 2013 at 6:45 PM

    These look really good, Cheah.
    Kristy

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Chestnut Chiffon Cake

I made this Chestnut Chiffon Cake after reading the post from Honey Bee Sweets blog but mine is devoid of any 'make up' and is a plain Jane.  Nevertheless, the texture of this chiffon is soft, moist and fluffy and I can indulge more on this cake as it's so light and can hardly fill my tummy even after devouring 3 slices :) Recipe for Chestnut Chiffon Cake (adapted from ' here' ) Ingredients (A) 4 egg yolks 70 ml water 70ml vegetable oil 125 gm chestnut )  Puree 40 ml milk          ) 100 gm superfine flour (B) 4 egg whites 80 gm caster sugar Method In a blender puree the chestnuts with the milk, set aside. In a mixing bowl, add egg yolks, water, oil and mix well.  Add chestnut puree and mix well. Sift in the flour, mix till free of lumps. Beat egg whites, gradually add sugar and beat till soft peaks form but not dry. Add egg whites into egg yolk mixture in 3 portions. ...
31 comments
Read more

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Airfried Shrimp Paste Chicken ~ 空气炸锅 虾酱鸡

Since I have recently acquired an Air Fryer I wanted to make use of it to try various recipes.  I like to use the Air Fryer as it makes clean-up very much easier and I don't have to deal with a greasy kitchen when deep frying in a pot of oil or even panfry.  Also it's more healthy as only a little oil is used and the chicken is not submerged in oil.  The crust of the Airfried Shrimp Paste Chicken is crackly and tasty and the meat is juicy too.  I kept them in the Air Fryer for about half an hour before serving and the crust was still crispy. Airfried Shrimp Paste Chicken ~空气炸锅 虾酱鸡   Ingredients 460 gm from 2 deboned whole leg of chicken (you can use bone-in chicken too) Seasoning for chicken 3/4 Tbsp shrimp paste 1 Tbsp shaoxing wine 1/2 Tbsp sugar 1/2Tbsp sesame oil 1/4 Tbsp oyster sauce A dash of white pepper Flour mixture 1/2 cup plain flour 1/2 Tbsp cornflour (helps to make the chicken skin crispy) 1/2 tsp baking powder (helps to dry out moisture before...
Post a Comment
Read more