以前在咖啡店吃過, 沒有覺得很驚艷,
甚至還覺得好硬好難吃, 不懂為什麼賣這麼貴
直到吃過
朋友自己做的, 才發現, 有差耶
這幾年 biscotti 在台灣好像變得很時髦,
想到每年都烤手工餅乾送人的
美寶, 就抱怨過,
早年寄這餅乾回台灣, 被批評成跟狗餅乾一樣, 從次她不再寄這餅乾回台灣.
結果這幾年 biscotti 開始流行, 台灣親友又抱怨怎麼不做這種餅乾, 讓她哭笑不得.
biscotti 實在不難, 重點是原料要好, 貨真價實才會香.
雞蛋 三個
糖 一杯 (可以減到 3/4 杯)
我用 kitchen aid 打到變白變硬, 再加入
香草精 一小匙
杏仁精 一小匙
奶油 一大匙
攪拌均勻, kitchen aid 換成一般的頭, 加入麵粉
麵粉 2 3/4 杯
BP 2 小匙
海鹽 少許
用 kitchen aid 混成泥狀, 如果是要送老美, 我會加一包及溶巧克力粉
加入
烤過的杏仁 1/2 - 1 杯
小紅梅 1/2 - 1 杯 (很甜, 加得多, 糖就可以少加)
烤盤上放一上不會粘的 baking sheet, 也可以灑麵粉啦
把那一大團泥狀物, 推推推, 推成一條扁扁長長的面團
放進烤箱 325F 烤 30 分鐘
拿出來, 等涼一點, 也就是外皮硬一點時, 用鋸齒刀切成一片一片的
攤平放回烤箱, 用 300F 烤十分鐘, 翻面再烤十分鐘
拿出烤箱 等涼了就可以吃啦, 裝進封口袋或是餅乾罐裡, 可以保存比較久
12/2010 找到一個英文食譜 但加了很多奶油的
Makes 44 cookies|
Hands-On Time:
30m
|
Total Time:
2hr
50m
Ingredients
- 2 3/4 cups all-purpose flour, spooned and leveled
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/4 cups sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 2 teaspoons pure almond extract
- 3 large eggs
- 1 1/2 cups roasted almonds, coarsely chopped
Directions
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, mix together the
sugar, butter, and almond extract until just smooth. One at a time, beat
in the eggs. Add
the flour mixture and almonds and mix
until just incorporated (do not overmix). Refrigerate the dough,
covered, until firm
enough to handle, 30 to 60 minutes.
- Heat oven to 350° F. Divide the dough
in half and shape into two 12-by-2-inch logs (about ¾ inch thick). Place
on a parchment-lined
baking sheet. Bake until just golden
around the edges and firm to the touch, 25 to 30 minutes. Transfer the
loaves to a rack
and cool for 15 minutes.
- Using a serrated knife, cut the logs
into ½-inch-thick slices. Arrange in a single layer on the baking sheet.
Bake until dry
and crisp, 18 to 22 minutes. Cool
completely on the baking sheet. Store the biscotti in an airtight
container at room temperature
for up to 2 weeks.
終於找圖看懂了!
