Almond Biscotti 意大利杏仁脆饼
Biscotti is a traditional Italian cookies that are baked twice and made crunchy and dry without adding butter. It is super easy to make Biscotti and you can add any nuts or dried fruits that are at hand. Compared to ordinary baked cookies, these can be stored for weeks in a bottle or airtight container.
Almond Biscotti 意大利杏仁脆饼
Ingredients
Instructions
- Sieve flour, baking powder and salt together in a bowl, set aside.
- Beat eggs and sugar on high speed till thick, pale and fluffy. Add in vanilla extract, mix well.
- Add flour mixture and ground almond to the egg mixture and beat till well combined. Fold in almonds and black currants.
- Sprinkle flour onto lined baking tray. Then pour sticky dough onto it and (flour your hand as the dough is quite sticky) shape into a log, about 12 inches long.
- Bake at preheated oven at 180 deg C for 25 mins.
- Remove from oven and let cool on a wire rack for about 15 mins.
- Transfer log to a cutting board and cut into 1/2 inch diagonal slices with a serrated knife. Place Biscotti cut side down on the baking sheet. Bake at 165 deg C for about 10 mins, turn slices over and bake for another 10 mins.
- Remove from oven and let cool. Store in an airtight container.
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意大利杏仁脆饼
材料：
- 2个 全鸡蛋
- 100克 细砂糖
- 1茶匙 香草香精
- 230克 普通面粉
- 2汤匙 杏仁粉
- 1茶匙 发粉
- 1/4茶匙 盐
- 60克 杏仁
- 70克 葡萄干
做法：
- 面粉，发粉及盐一起过上到一个碗里，备用。
- 用高速度打发鸡蛋和细砂糖致白。加入香草香精。
- 将粉类和杏仁粉倒入蛋糊里，混合均匀。然后加入形容和葡萄干，拌匀成软面团。
- 在烤盘上铺放上烤盘纸，撒上面粉才放上面团(面团开始很粘，手板上一定要沾上面粉)，捏成长条，约12寸长。
- 放入预热烤箱以摄氏180度，烘烤约25分钟。
- 烤好以后取出放在网架上待凉约15分钟。
- 斜着角度切成半寸厚（用据齿刀）。将饼干放入以165度预热烤箱内，再次烘烤约10分钟，然后取出，翻面，再次入烤香烤10分钟即可。
- 取出待凉收进密封罐保存。
- Biscotti, 意大利脆饼做法不同之处，就是在于饼干需要烤2次，第一次是定型，第二次是把饼干里的水分烤干，所以特别酥脆坚硬，耐于存放。
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Ann, you won't believe it that I have not eaten biscotti before. So suaku! But I know I will love it because it's crunchy, fruity and nutty 🙂
OMG! This looks so amazing! I bet they are absolutely amazing with coffee
这款健康饼干我喜欢! 那个浅兰色scooter杯子也很可爱! 🙂
Oh I can imagine how nice they taste with tea..
这是我一直想挑战的西饼,可是就是缺了点勇气,Ann m.先请我吃数片,吃饱饱就有勇气做了,哈哈哈。。。
I love these twice baked biscotti … perfect with a cuppa too ^-^!
你怎么切得那么整齐的?我之前也有做过但是切得没你的好看。
噢,我也忘了上次有没有待凉了才切,我下次再尝试看看,谢谢你的回复。^^ 。
Hi Thea, 用据齿刀。第一次烘烤后,一定要待凉了才好切。
They look super crisp and delicious! One of my favourite Italian cookies.
OMG! This looks so amazing! I bet they are absolutely amazing with coffee
这款健康饼干我喜欢! 那个浅兰色scooter杯子也很可爱! 🙂
Ann, you won't believe it that I have not eaten biscotti before. So suaku! But I know I will love it because it's crunchy, fruity and nutty 🙂
你怎么切得那么整齐的？我之前也有做过但是切得没你的好看。
Hi Thea, 用据齿刀。第一次烘烤后，一定要待凉了才好切。
噢，我也忘了上次有没有待凉了才切，我下次再尝试看看，谢谢你的回复。^^ 。
Oh I can imagine how nice they taste with tea..
这是我一直想挑战的西饼，可是就是缺了点勇气，Ann m.先请我吃数片，吃饱饱就有勇气做了，哈哈哈。。。
I love these twice baked biscotti … perfect with a cuppa too ^-^!
They look super crisp and delicious! One of my favourite Italian cookies.