Biscotti 義大利脆餅

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一起跟著做! 鼓勵作者

「Biscotti」義大利文是「烘烤兩次」(twice baked)。也因為「烘烤兩次」,含水份較一般餅乾低,只要儲存得宜即可放上好一段時間不會壞。



vegetable oil 蔬菜油 1/2 杯
white sugar 白砂糖 1 杯
all-purpose flour 中筋麵粉 3 1/4 杯
eggs 蛋 3
baking powder 小蘇打 1 tab 大匙
anise extract 1 tab 大匙
  • 1Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper. 預熱烤箱到375 F (190 C),烤盤抹油或鋪烤紙.
  • 2In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness. 把濕性材料(油,蛋,糖,anise萃取)和乾性材料(麵粉,小蘇打)分成兩盆,各自混合均勻後,乾性材料倒進濕性材料,以刮匙輕輕混勻成團後,把麵團分成兩份,每一個滾圓滾長,放在準備好的烤盤上,壓扁到約1.5公分厚度._
  • 3Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted. 放進預熱好的烤箱,約烤25-30分鐘,到成金黃色.拿出烤箱,稍微放涼,到手可以拿,切成約1.5公分小片(此步驟要趁熱,餅涼切易碎),再把切面朝上,兩面各烤6-10分鐘,到金黃.


因為沒放油,吃的時候可以搭配有油的醬,如甜的巧克力醬,奶油,椰子酥油,或是鹹的加味橄欖油,魚子醬,煙燻鮭魚....是不錯的finger foods.

2014/04/03 發表 4,536 瀏覽

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