1 recipe found
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. . . .
