Origin: Italy (pronounced /bɪˈskɒti)These beautiful twice-baked biscuits originated in the Italian city of Prato. They have a crunchy-dry consistency (beware of your teeth when biting into one). Theyre made from a cakey-bread dough that's cooked all the way through and then sliced thinly and put back in the over at a very low temperature to dry out.
Itialians usually dunk them in vinsanto after a meal (they might notbe as decadent as a chocolate fudge sunday for dessert but I'll take them with coffee any day!) They're also my dad's favorite ! So enough prelude... let get to it !
Almond Biscotti Recipe
Yield: 3-1/2 dozen.
Nutrition Facts: 1 serving (1 cookie) 79 calories, 3 g fat (2 g saturated fat), 11 g carbohydrate, trace fiber, 1 g protein.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup butter, softened
- 1 cup of sugar (caster)
- 3 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 dash salt
- 3/4 cup chopped almonds
- 2 teaspoons milk
Directions
In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract, milk. Combine dry ingredients and add gradually to the creamed mixture to form a sticky dough. Knead dough adding the almonds in.Set aside for a couple of minutes.
Bake at 375° for 15-20 minutes or until golden brown and firm to the touch. Cool for 15 minutes and reduce ovent temperature to 300°.
Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets.
Bake for 10 minutes. Turn and bake 10 minutes longer or until firm. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts: 1 serving (1 cookie) 79 calories, 3 g fat (2 g saturated fat), 11 g carbohydrate, trace fiber, 1 g protein.Quircky detail... if you like the taste but they''re a little too hard on your jaws, you can always have a slice right out of the oven or not dry them all the way !
Entradas
No hay comentarios:
Publicar un comentario