EGGFREE BISCOTTIS RECIPES
BY
CHEF PRATEEK TRIPATHI
P.C- SWEETEST MENU
MAWA AND KESAR BISCOTTIS
MAKES - 15 BISCOTTIS ( APPROX)
PRICE - 55/ EACH
INGREDIENTS
• REFINED FLOUR - 200 GMS
• TOASTED MILK POWDER - 50 GMS
• CASTOR SUGAR - 80 GMS
• BAKING POWDER - 1/2 TSP
• BAKING SODA -1/2 TSP
• BUTTER -80 GMS
• CONDENSED MILK - 50 GMS
• SAFFRON MILK - 30 ML
• VINEGAR- 1/4 TSP
• CHOPPED NUTS - 50 GMS
• VANILLA ESSENCE -1/2 TSP
METHOD
• COMBINE REFINED FLOUR , TOASTED MILK POWDER , BAKING
POWDER , BAKING SODA AND CHOPPED NUTS .
• NOW CREAM TOGETHER BUTTER , SUGAR AND CONDENSED MILK
AND VANILLA .
• ADD MILK AND VINEGAR AND MIX WELL
• ADD THE DRY INGRDIENTS TO MAKE A SOFT DOUGH
• MAKE A LOG AND BAKE AT 180 DEGREES FOR 20 MINS .
• LET IT COOL .
• SLICE INTO 1/2 CM THICK SLICES
• BAKE AGAIN AT 160 DEGREES FOR 20-25 MINS .
INTENSE CHOCOLATE BISCOTTIS
MAKES - 15 BISCOTTIS ( APPROX)
PRICE - 55/ EACH
INGREDIENTS
• REFINED FLOUR - 200 GMS
• COCOA POWDER - 12 GMS
• INSTANT COFFEE POWDER - 1 TBSP
• CASTOR SUGAR - 90 GMS
• BAKING POWDER - 1/2 TSP
• BAKING SODA -1/2 TSP
• BUTTER -80 GMS
• CONDENSED MILK - 50 GMS
• MILK - 30 ML
• VINEGAR- 1/4 TSP
• CHOPPED WALNUT - 50 GMS
• VANILLA ESSENCE -1/2 TSP
METHOD
• COMBINE REFINED FLOUR , COCOA POWDER , BAKING POWDER ,
BAKING SODA AND CHOPPED WALNUTS .
• NOW CREAM TOGETHER BUTTER , SUGAR AND CONDENSED MILK
AND VANILLA .
• ADD MILK AND VINEGAR AND MIX WELL
• ADD THE DRY INGREDIENTS TO MAKE A SOFT DOUGH
• MAKE A LOG AND BAKE AT 180 DEGREES FOR 20 MINS .
• LET IT COOL .
• SLICE INTO 1/2 CM THICK SLICES
• BAKE AGAIN AT 160 DEGREES FOR 20-25 MINS .
CRANBERRY AND PISTACHIO BISCOTTIS
MAKES - 15 BISCOTTIS( APPROX)
PRICE - 65/ EACH
INGREDIENTS
• REFINED FLOUR - 200 GMS
• CASTOR SUGAR - 80 GMS
• BAKING POWDER - 1/2 TSP
• BAKING SODA -1/2 TSP
• BUTTER -80 GMS
• CONDENSED MILK - 50 GMS
• MILK - 30 ML
• VINEGAR- 1/4 TSP
• WHOLE PISTACHIO AND CRANBERRIES- 50 GMS
• VANILLA ESSENCE -1/2 TSP
METHOD
• COMBINE REFINED FLOUR , BAKING POWDER , BAKING SODA AND
NUTS .
• NOW CREAM TOGETHER BUTTER , SUGAR AND CONDENSED MILK
AND VANILLA .
• ADD MILK AND VINEGAR AND MIX WELL
• ADD THE DRY INGRDIENTS TO MAKE A SOFT DOUGH
• MAKE A LOG AND BAKE AT 180 DEGREES FOR 20 MINS .
• LET IT COOL .
• SLICE INTO 1/2 CM THICK SLICES
• BAKE AGAIN AT 160 DEGREES FOR 20-25 MINS
ORANGE AND ALMOND BISCOTTIS
MAKES - 15 BISCOTTIS ( APPROX)
PRICE - 65/ EACH
INGREDIENTS
• REFINED FLOUR - 200 GMS
• CASTOR SUGAR - 80 GMS
• BAKING POWDER - 1/2 TSP
• BAKING SODA -1/2 TSP
• BUTTER -80 GMS
• CONDENSED MILK - 50 GMS
• MILK - 30 ML
• VINEGAR- 1/4 TSP
• SLIVERED ALMONDS - 50 GMS
• ORANGE ESSENCE -1/2 TSP
METHOD
• COMBINE REFINED FLOUR , BAKING POWDER , BAKING SODA AND
ALMONDS
• NOW CREAM TOGETHER BUTTER , SUGAR AND CONDENSED MILK
AND ORANGE ESSENCE .
• ADD MILK AND VINEGAR AND MIX WELL
• ADD THE DRY INGRDIENTS TO MAKE A SOFT DOUGH
• MAKE A LOG AND BAKE AT 180 DEGREES FOR 20 MINS .
• LET IT COOL .
• SLICE INTO 1/2 CM THICK SLICES
• BAKE AGAIN AT 160 DEGREES FOR 20-25 MINS
BUTTERSCOTCH BISCOTTIS
MAKES - 15 BISCOTTIS ( APPROX)
PRICE - 65/ EACH
INGREDIENTS
• REFINED FLOUR - 200 GMS
• CASTOR SUGAR - 80 GMS
• BAKING POWDER - 1/2 TSP
• BAKING SODA -1/2 TSP
• BUTTER -80 GMS
• CONDENSED MILK - 50 GMS
• MILK - 30 ML
• VINEGAR- 1/4 TSP
• BUTTERSCOTCH CANDIES - 50 GMS
• BUTTERSCOTCH ESSENCE -1/2 TSP
METHOD
• COMBINE REFINED FLOUR , BAKING POWDER , BAKING SODA AND
BUTTERSCOTCH CANDIES.
• NOW CREAM TOGETHER BUTTER , SUGAR AND CONDENSED MILK
AND BS ESSENCE .
• ADD MILK AND VINEGAR AND MIX WELL
• ADD THE DRY INGRDIENTS TO MAKE A SOFT DOUGH
• MAKE A LOG AND BAKE AT 180 DEGREES FOR 20 MINS .
• LET IT COOL .
• SLICE INTO 1/2 CM THICK SLICES
• BAKE AGAIN AT 160 DEGREES FOR 20-25 MINS
