Italian Shortbread (BISCOTTI) First baking: middle layer, 160 degrees, 40 minutes Second baking: middle layer, 135 degrees, 30 minutes
Mix all ingredients except eggs (including vanilla extract), where the almonds need to be chopped beforehand.
Add the beaten egg mixture and mix well to make the dough (the dough will stick to the hand at the beginning). Place the dough on the chopping board and make a long strip. Put in a baking tray, brush a layer of egg liquid on the surface, and bake in the oven. Middle layer, 160 degrees, baked for about 40 minutes, to the surface of the golden yellow
Take out the long dough after baking, and after cooling it slightly, cut into 1CM thick slices.
Arrange the slices on the baking sheet, use 135 degrees, and continue to bake for about 30 minutes until the moisture in the baked cookies
1, BISCOTTI needs to be baked twice, the first time is for stereotypes, the second is to dry the moisture in the biscuits. 2. The dough that has been baked for the first time needs to be cooled before it can be sliced, otherwise it will be scattered when cut. 3. When the material is kneaded into the dough, the dough will be very sticky. At this time, you can use a tool (such as a head of a rolling pin) to stir slightly until the dough just doesn't stick. Do not overcook the dough. 4, BISCOTTI is a very hard biscuit, suitable for liqueur or espresso.