Recipe: Almond Espresso Biscotti
Notes:
Italian traditional and classic desserts, best with Espresso.
Ingredients:
- a little orange dander
- Ordinary flour 250g
- Baking powder 3g
- a little salt
- Coffee powder 15g
- Almond 115g
- 3 eggs
- White sugar 170g
Steps:
-
Flour, baking powder, salt and coffee powder are sieved for later use.
-
Almonds are chopped and set aside. Must be ripe almonds.
-
Mix the almonds into the flour.
-
Mix the egg orange dandruff almonds and white sugar and mix well.
-
Dig a hole in the flour and mix the mixture of egg sugar into it. Stir gently with a wooden spoon.
-
After mixing well, roll into a roll. The oven is preheated to 180 degrees.
-
Bake for 15-20 minutes, the surface is golden. Take it out and let it cool for 10 minutes.
-
Cut out a biscuit slice of about 1 cm. Put it on the baking sheet and return it to the oven for 10 minutes.
-
Take it out in about 5 minutes and turn it over and bake until it is golden.
-
Let it cool down and have a cup of coffee. Afternoon tea, drink it up :)
Tips:
Do not take out the oven immediately after baking. Put it in the oven for a few minutes and take it out. It will be more brittle after it is cool.
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