義大利杏仁脆餅 Almond Biscotti

義大利杏仁脆餅 Almond Biscotti

(約做 8cm*1cm*44個)

材料 :
A.	2個	雞蛋
	100g	紅糖
	1t	香草精
	1/4t	鹽
B.	20g(2T)	橄欖油
C.	200g	低筋麵粉
	1t	泡打粉 BP
	1/4t	肉桂粉
D.	200g	杏仁豆, 微烤 140℃/15分鐘
烤溫 / 時間 :
第一次 : 150℃ / 20~25分鐘。
第二次 : 150℃ / 8分鐘。反面再烤8分鐘。共16分鐘。

做法 :
1.烤箱預熱至150℃。
2.攪拌盆中放入材料A攪拌均勻。加入材料B再拌勻。材料C一起過篩再加入拌勻。材料D加入用手動拌勻。
3.烤盤墊防沾烤布,在烤盤上整形成2條長條形 (25*8cm)。麵糰很黏，整形時手和刮板抹一些水避免沾粘。
4.放入已經預熱150℃的烤箱中烘烤20~25分鐘至定形。稍微放涼10~15分鐘。
5.切片成約1cm寬的條狀。切面排入烤盤中。
6.回烤16分鐘到金黃硬脆即可 (烤8分鐘反面,再烤8鐘分)。 鐵網架上放涼再密封保存。

 

Almond Biscotti

 

(makes 8cm*1cm*44pcs)

 

Ingredients:
A.	2	eggs
	100g	brown sugar
	1t	vanilla extract
	1/4t	salt
B.	20g(2T)	light olive oil
C.	200g	cake flour or all-purpose flour
	1t	baking powder
	1/4t	cinnamon powder
D.	200g	almond nuts, pre-toast 140℃/15mins

 

Directions:

1.Preheat oven to 150℃.
2.In a mixing bowl, mix together Ingredients A until well blended.

  Mix in Ingredients B. Combine and sift Ingredients C stir into egg mixture. Mix in Ingredients D by hand.

3.Divide dough into 2 pieces.Form two logs (25*8cm) on a baking sheet lined with parchment paper.

  Dough may be sticky, wet hands and spatulla with water to handle dough more easily.

4.Bake for 20~25 minutes in the preheated oven, until firm. Cool on baking sheet for 10~15 minutes.
5.Slice the logs into 1cm thick slices. Place slices cut side down onto the baking sheet.
6.Return to the oven for an additional 16 minutes, until crisp and light brown.

  Cool and store in an airtight container.