Italian biscotti

Overview

Different from ordinary biscuits, the original text of this Italian shortbread is Biscatti, which means that it must be baked twice to completely dry out the moisture and become both hard and crispy. What's even more special is that there are all kinds of fragrant nuts intertwined in it. Just eating it in your mouth is enough. If you dip it into its good partner Espresso, you can even experience the multi-layered taste of biscuits, nuts and coffee. Although Teacher Meng said that the pistachios and macadamia beans can be replaced with any nuts, we still want to keep it as close to the original version as possible. Because the nuts are different, the taste will naturally be very different. The various nuts in the dough do not need to be baked before making. That's raw material. However, raw peanuts and walnuts are easy to obtain, but unprocessed pistachios and macadamia nuts are hard to find. It seems too much effort to go shopping online for such a small quantity. After some tangle, I decided to do the next best thing and get some familiar goods that can be found everywhere to replenish my balance. Of course, it is best to use the original flavor, otherwise the taste of the biscuits will be changed. I continue to use Baked Dove without ever taking its temperature. However, after baking twice, the temperature feels relatively constant, at least not like that mechanical temperature-controlled oven - the fire is so high that it may be overcooked if you are not careful. Set the temperature and time, and then there is no need to adjust the heat or time midway. It ended on time and the result seemed to be pretty good. What I am not used to is that every time I take out the oven, there will always be condensed water vapor rolling down from the right inner wall of the oven and the right door. This does not seem to be the case with the previously used mechanical temperature-controlled ovens, which probably means the oven door is sealed very well. However, after baking, there is one more step - wipe off the water droplets and wait until the water vapor evaporates before closing the oven door. So don’t settle for freshly baked cookies. . . .

Tags

• baking
• cookies
• butter
• cake flour
• cold water
• hawaiian beans
• pistachio
• baking soda
• fine sugar
• salt

Ingredients

Steps

1. 1 Materials

   

2. 2 Add sugar and salt to softened butter

   

3. 3 Mix well with a rubber spatula

   

4. 4 Mix baking soda and flour and sift into a large bowl

   

5. 5 Add cold water

   

6. 6 Mix slightly

   

7. 7 Add nuts

   

8. 8 Use your hands to knead into a uniform dough

   

9. 9 Shape into a rectangle about 2.5 cm thick

   

10. 10 The oven is powered on and the power switch is on

    

11. 11 Press and hold the power key, all keys will light up

    

12. 12 Touch the up and down heating buttons, the display will light up

    

13. 13 Touch the temperature/time setting button and press + repeatedly until the temperature displays 180 degrees.

    

14. 14 Touch the temperature/time setting button again and press + repeatedly until the time displays 25 minutes. Stop operating, the oven automatically enters the working state and starts preheating

    

15. 15 Place the cookie dough into the baking pan

    

16. 16 The time counts down to 21 minutes and the preheating is completed

    

17. 17 Place in baking pan

    

18. 18 Close the oven door and wait for baking to finish

    

19. 19 When the countdown is over, the oven will sound and the display will show END

    

20. 20 Take out the baking pan and let cool

    

21. 21 After cooling completely, cut into slices about 0.5 cm thick

    

22. 22 Place on baking sheet

    

23. 23 Repeat the same operation and set the oven to 160 degrees,

    

24. 24 Bake time 20 minutes, wait for the oven to preheat

    

25. 25 After preheating is completed, place the baking sheet

    

26. 26 End of baking

    

27. 27 Take out the biscuits and let cool