Recipe: Italian Biscuits Biscotti

Home Cooking Recipe: Italian Biscuits Biscotti

Notes:

The recipe comes from the Sammi blog, which she says is a “cookie that can be eaten with wine”~ The addition of lemon dander and almond chips makes this oil-free biscuit a refreshing snack for the molars, as well as a wine with coffee. A good companion~ This kind of hard biscuit has excellent water absorption, and it will appear frequently in Italy with different drinks. Biscotti refers to biscuits, while bis- means "secondary" and "again". The practice of this hard biscuit is to put the dough into a baking tray and then slice it for baking. The amount of recipes can be used as a plate of the Emperor 25B.

Ingredients:

Steps:

  1. Home Cooking Recipe: Preheat the oven to 160 ° C and bake in almond slices for about 5-8 minutes.

    Preheat the oven to 160 ° C and bake in almond slices for about 5-8 minutes.

  2. Home Cooking Recipe: After sifting flour and baking powder, mix in white sugar and whole egg liquid

    After sifting flour and baking powder, mix in white sugar and whole egg liquid

  3. Home Cooking Recipe: Add roasted almond slices and vanilla extract

    Add roasted almond slices and vanilla extract

  4. Home Cooking Recipe: Add lemon dander and mix evenly into dough

    Add lemon dander and mix evenly into dough

  5. Home Cooking Recipe: Put the biscuit dough into the baking bowl of the oiled paper and flatten it. Put it in the oven preheated to 180 °C for 35 minutes, then take it out and let it cool.

    Put the biscuit dough into the baking bowl of the oiled paper and flatten it. Put it in the oven preheated to 180 °C for 35 minutes, then take it out and let it cool.

  6. Home Cooking Recipe: Cut the cooled dough into 0.5cm thick slices and put them into the baking tray. Put them in the oven at 150°C and continue to bake for 10-15 minutes. It can be sealed at room temperature for storage.

    Cut the cooled dough into 0.5cm thick slices and put them into the baking tray. Put them in the oven at 150°C and continue to bake for 10-15 minutes. It can be sealed at room temperature for storage.

Tips:

1. After I lose sugar, the sweetness is very light. I don't recommend a lot of sugar reduction. 2. I think I can add more almonds. This amount can hardly be seen. . . . However, it is still very fragrant~3. When baking almond slices, spread them as much as possible. Don't concentrate too much to ensure that they are all baked to crispy. You need to adjust the baking color according to the temperature of your own oven. 4. Do not over-mix the dough when mixing well. Ribs, mix evenly. 5. The first baking of the baking bowl or baking mold is recommended to use a rectangular shape according to the dough, so that the dough can have a certain thickness, so that the baked shape is better. The size of the baking bowl I used is about 255mm × 120mm × 35mm6. The second baking can adjust the time according to the state of the biscuit. I baked it for 20 minutes, I feel the water, but it is dry after cooling.


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