Biscotti
Biscotti... Simple and great tasting...
I think it's among the best treats for when family and friends pop over for tea or coffee.
As you know, biscotti is twice-baked Italian cookies.
If you like a bit of crunch, put biscotti back in the oven again for a second round of baking. But these biscotti are preferably fantastic even without the second baking.
Another well known fact is that there is little moisture in the dough because they are baked twice. Since biscotti are low moisture cookies, you may store them at room temperature in air tight container for a few weeks.
Biscotti
Ingredients:
275 gr. all-purpose flour (2 + 1/4 cups flour)
160 gr. butter
1 egg
130 gr. granulated sugar (1/2 cup and 2 tablespoons)
1 pack baking powder (10 gr.)
1 cup mixed hazelnut, walnut, peanut (it is optional you can add pistachio, almond etc.)
1 cup mixed raisins, dried apricots (cubed)
Instructions:
1- In a big bowl, mix butter, egg, sugar well until the mixture is smooth and creamy.
Then add in flour and baking powder and knead well with your hands until the dough comes together. Make soften dough as thick as an earlobe.
2- Add in nuts and dried fruits. Get it mixed well.
3- Halve dough and roll for forming two loaves.
4- Place the rolls dough onto the greased baking tray or baking paper.
Bake in preheated oven to 150C for about 25-30 minutes until they are golden brown.
5- Take out from the oven. Let it cool for 10-15 minutes.
6- Cut loaves into slices with a serrated knife.
7- Arrange slices, with a cut side down, on a tray or a baking paper.
Bake until golden for 10-15 minutes.
8- Let them cool.
Serve at room temperature with tea or coffee.
Bon Appetite....
I think it's among the best treats for when family and friends pop over for tea or coffee.
As you know, biscotti is twice-baked Italian cookies.
If you like a bit of crunch, put biscotti back in the oven again for a second round of baking. But these biscotti are preferably fantastic even without the second baking.
Another well known fact is that there is little moisture in the dough because they are baked twice. Since biscotti are low moisture cookies, you may store them at room temperature in air tight container for a few weeks.
Biscotti
Ingredients:
275 gr. all-purpose flour (2 + 1/4 cups flour)
160 gr. butter
1 egg
130 gr. granulated sugar (1/2 cup and 2 tablespoons)
1 pack baking powder (10 gr.)
1 cup mixed hazelnut, walnut, peanut (it is optional you can add pistachio, almond etc.)
1 cup mixed raisins, dried apricots (cubed)
Instructions:
1- In a big bowl, mix butter, egg, sugar well until the mixture is smooth and creamy.
Then add in flour and baking powder and knead well with your hands until the dough comes together. Make soften dough as thick as an earlobe.
2- Add in nuts and dried fruits. Get it mixed well.
3- Halve dough and roll for forming two loaves.
4- Place the rolls dough onto the greased baking tray or baking paper.
Bake in preheated oven to 150C for about 25-30 minutes until they are golden brown.
5- Take out from the oven. Let it cool for 10-15 minutes.
6- Cut loaves into slices with a serrated knife.
7- Arrange slices, with a cut side down, on a tray or a baking paper.
Bake until golden for 10-15 minutes.
8- Let them cool.
Serve at room temperature with tea or coffee.
Bon Appetite....
Comments
Post a Comment