Almond Biscotti 義大利杏仁脆餅
Ingredients
- 1/2 cup butter or margarine, softened
- 1 1/4 cups sugar, divided
- 3 eggs
- 1 teaspoon anise or vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Dash salt
- 1/2 cup chopped almonds
- 2 teaspoons milk
Directions
- In a mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in anise or vanilla. Combine dry ingredients; add to creamed mixture. Stir in almonds. Line a baking sheet with foil and grease foil. Divide dough in half; spread into two 12-in. x 3-in. rectangles on foil. Brush with milk and sprinkle with remaining sugar. Bake at 375 degrees F for 15-20 minutes or until golden brown and firm to the touch. Remove from oven and reduce heat to 300 degrees F. Lift rectangles with foil onto wire rack; cool for 15 minutes. Place on a cutting board; slice diagonally 1/2 in. thick. Place slices with cut side down on ungreased baking sheet. Bake for 10 minutes. Turn cookies over; bake 10 minutes more. Turn oven off, leaving cookies in oven with door ajar to cool. Store in airtight container.
標籤: 沒錢就在家煮
1 個意見:
你好厲害ㄟ,這餅感覺又香又脆‧
請問需用多少的溫度? 烤幾分鐘?
[版主回覆07/18/2011 02:13:15]其實也就只是照食譜做而已啦
不過真的不錯
不會輸給外面咖啡店裡賣的
大塊的麵團壓成約10公分寬 3公分厚的長方形
先用375F 烤 15~20分
稍微放涼後
切成長條型
再用300F每面各烤10分鐘
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