Twice baked for more deliciousness: a different [Italian biscotti]

Overview

Today we are going to make Italian biscotti, also called biscotti. Bis means twice in Italian, which means that the biscuits need to be baked twice. Since the moisture in the biscuits has been basically evaporated after being baked twice, this biscuit is very suitable for long-term storage and is very absorbent~~ Traditional Italian biscotti does not contain fat, so it has a very crisp and hard texture. It is precisely because of this that the classic way to eat biscotti is usually with coffee, soaking it in coffee and eating it together. I still remember that when I traveled to Italy, I could see these large cookies with a rustic and rough appearance everywhere. I have made an oil-free version before, but it was not very popular with my family. Because our family members have bad teeth, it is really hard to eat the hard ones. . So this time I made a version with butter. The amount of butter is not much, but it makes the biscuits crispy and tastes richer. The preparation of this biscuit is very simple, and the fillings can be mixed as you like, including various nuts and dried fruits. In addition, there are no big restrictions on the shape. Generally speaking, it is a relatively easy snack to get started with, so novices can give it a try! Add a lot of dried fruits and nuts to create a hearty bake. It is also an excellent choice as a souvenir when visiting relatives and friends!

Tags

• baking
• children
• cookies
• breakfast
• aluminum-free baking powder
• cultured butter
• egg
• low gluten flour
• various dried fruits
• various nuts
• fine sugar
• salt

Ingredients

Steps

1. 1 Prepare various raw materials, mix baking powder and low-gluten flour in advance and sift 2 to 3 times;

   

2. 2 Cut various dried fruits into small pieces with scissors first, roast the dried fruits in advance, beat the eggs and prepare them for later use;

   

3. 3 After the butter is softened at room temperature until it can be easily pressed with fingerprints, add fine sugar and salt, and beat until the sugar is basically melted and becomes smooth;

   

4. 4 Beat the eggs in advance, then add them to the butter in batches and mix evenly. Each time, wait until the egg liquid added last time is completely absorbed before adding the next one;

   

5. 5 Preheat the oven to 180 degrees. Sift in the powder;

   

6. 6 Use a spatula to mix slightly, but it is not necessary to mix until there is no dry powder;

   

7. 7 Add the prepared chopped dried fruits;

   

8. 8 Add chopped dried fruit;

   

9. 9 Use a spatula to press and mix evenly until there is no dry powder;

   

10. 10 Transfer the dough to baking paper and use a spatula to shape it into a rectangular shape;

    

11. 11 Put the dough into the oven with the baking paper on the middle rack, heat up and down, and bake at 175 degrees for 25 minutes;

    

12. 12 After baking, take it out and let it cool slightly, then cut into pieces with a serrated knife, about 1~1.5cm thick;

    

13. 13 Put the cut biscuits into the oven again at 170~175 degrees, middle layer, upper and lower heat, and bake until the surface of the biscuits is golden brown. After turning off the heat, place it in the oven for a few minutes, take it out, let it cool on a drying net, and store it in a sealed container.