The ice sculpture was made on 11 th of December ,it will continue to be there upto 20 th of December to see and touch till it gradually melts away.This is all to depict the impact of global warming on earth.This is something incredible , while me and daughter were admiring ,touching the giant ice sculpture , one of the representative got in touch with my husband.They talked and my husband agreed to help out in small way giving little monetary benefits or donations to their funds. IF you also want to donate or know more then visit -- Here
That made me think, other than monetary benefits what are the other way we can help out to control global warming. I had started an event ,which got very few response, I am not surprised as these things always take back seat.If you feel , you may read it here --Save The Earth
Before I jump to the recipe, I must give you a rough idea that India is also on the radar of global warming( it is one of the few tipping points for global warming),recent drought affecting several states is just the tip of beginning. Think and act or it may be too late.
Since this is Christmas time ,I will be posting a simple biscotti recipe today, then in next post apple buns.
I don’t know exactly the difference between a cookie and a biscotti , but to me a biscotti is near to a cookie except the shape and the way it is baked or should I say twice baked.Butter and sugar is creamed together first and then the flour mixture is added gradually.baked to golden as long log/slab shape , then carefully it is cut into stripes of half to 1 inch of thickness.These slices are again baked till they are well toasted.
Pistachio Lemon Biscotti
1and 1 tbs cup –all purpose flour
¾ tsp of baking powder
Pinch of salt
¼ cup of sugar(granulated cane sugar)
¼ cup of butter
½ tsp of fresh lemon zest
1 tbs of fresh lemon juice
¼ cup of shelled,chopped pistachio
In a bowl,mix in flour,baking powder and salt
In a separate bowl, mix in sugar and butter until light and fluffy.
Now beat in egg,lemon zest and juice thoroughly.
Now slowly add the flour mixture and keep mixing till all the flour mixture is used.
Divide the dough into two parts.On a prepared sheet,shape each portion to a somewhat rectangular log of about 1 ½ inch wide by ½ inch thick by 12-14 inch long .
Bake in a preheated oven at 160 deg C or 325 deg F for 25-30 mints.(mine took exactly 25 mints) or until light golden and firm.
Take out and let it cool for 5 mints on a rack.
Now transfer it to cutting board .Using serrated knife, cut each baked log into slices.
Pace the knife at 45 deg angle and then cut each slices into ½ -1 inch thick slices.
Again arrange the cut slices on a baking sheet and bake another 6 mints .Take out and turn the slices, bake the other ends some more 6 mints or till dry and toasted.
Take out and let them cool.
Store them in an air tight container; at room temperature they remain fresh up to 1 week.
If you want, you may refrigerate and it remains fresh till 1 month.
You may double the recipe for more biscotti.
And you may add walnuts/hazelnuts/almonds in place of pistachio.
Or you may use dried fruits such as apricots, cranberries. Just soften it before mixing in the dough by submerging in hot water for few mints.Otherwise it may turn too hard.