السلام عليكم و رحمة الله و بركاته
Biscotti (as described on Wiki) are oblong-shaped cookie/ biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven. You'll find several different types of cookies that can or could be categorized as a biscotti from the Tuscan Canntucci, French Croquant, German Mandelbrot, Moroccan Feqqas, or to even the twice-baked breads the English Rusk or German Zwieback. All delicious homestyle, long lasting cookies that just asking to be dipped and dunked.
So today of course I'm going to share the Algerian "biscotti" as several of you have asked about it on Facebook after I posted a quick snap shots of it few days ago. (Maybe some day I'll open an Instagram account I donnow) Anywho, the Algerian style biscotti is known as les croquants (French: crunchy), el croquets, الكـــــروكي or more amicably known just as « CROKI ». Being a person whose had a LOT of (overpriced coffee shop) biscotti in her life I love and know my biscotti! And believe me when I first had these Algerian style biscotti I was like WOW! They're NOT hard as brick! I ♥ these!
This Algerian style biscotti is little different then the more well known (original) Italian and popularized American style biscotti. The Algerian version is more tender yet firm, crumbly and not rock-hard at all. And unlike it's Italian and American counterparts making the dough is easy to put together. No endless kneading to combine a dry, crumbly mass into a ball. Also no special equipment or ingredients are needed; just a bowl, a spoon, baking sheet and a knife. And all the ingredients you probably already have in your pantry.
I've done a little work on these cookies. Not that they aren't tasty from the beginning. This recipe I learned from my late mother-n-law was and is delicous. But for modern needs we can often reform traditional recipes making them healthier. I've ditched the white flour using whole grain wheat flour instead. I reduced the amount of sugar by 2/3 and used homemade brown sugar from date molasses. You get little more flavor and also nutritional bang for your buck due with the date molasses. But you could go even further making these biscotti totally refined sugar free by subbing honey. And oh yeah the best part I also used a light and fruity cold processed Algerian olive oil from Kayblia. By switching the butter out, you'll get the extra benefits of the oliver. The olive oil gives this biscotti a light taste and texture. Olive oil naturally contains Vitamin E which helps keep baked goods fresher longer. And while I love and use butter, olive oil is much superior health wise. Olive oil has no transfat, less saturated fat and naturally free of cholesterol. By using olive oil here we've reduced the fat content by 25% (yeah reason to eat more huh?) And also using it here we've upped our monounsaturated fat and polyphenolic compounds and along with Vitamin E it also contains Vitamin A, D and K. For other benefits check out what Olive Times has to say.
These cookies are Tasty! Easy! Healthier!
So I want you to go out and MAKE THESE COOKIES RIGHT NOW!
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