Preparation time: 15-20 minutes.
Baking time: 25 minutes for first bake, 30 minutes to cool it down, another 30 minutes to finish the baking.
Make about 30 finger size cookies.
Ingredients:
1. 1 cup of dry cranberry saok in two tablespoons of orange cognac till it plumping and soft or you can cover with damp kitchen towel, microwave it about 30 seconds or more. * If you don't have orange cognac, you can use white wine, or brandy, then add one orange zest instead.
2. 1 cup of white chocolate chips.
3. 4 tablespoons of unsalted butter room temperature.
4. 1 cup of sugar and more for dusting.
5. 3 large size eggs and 1 egg yolk to brush the biscottis.
6. 3 cup of all-purpose flour, no need to be shifted.
7. 2 teaspoon of baking powder.
8. 1 teaspoon of almond extract.
9. 1 tablespoon of vanilla extract.
10. 1/4 teaspoon of salt.
Cream the butter and sugar to pale white, add in the eggs one by one. Almond and vanilla extract goes in too.
Keep speed in low, gradually add in the flour and baking powder in between. It will become a sticky dough, then mix in the white chocolate chips and crarndberry gently.
Set the rack in the middle part of oven. Preheat oven 375F
Scratch sticky dough down from the side with spatula, sprinkle few flour on top, then use spatula again to divided dough into two parts. Take them out and make two logs. No matter what size you make, always keep them about 1 inch thick, no more than that. So your biscuitt won't under bake and lost the control of heat. You can also use plastic warp to shape the dough, just sprinkle few flour on top of cookie dough which will avoid the stickness.
Brush egg yolk, sprinkle more sugar on top, bake it till goldden lightly brown about 25 minutes. Take it out, let it cool completely. Sliced 1 inch thick aparts for the biscotti thickness with serrated knife.
Lower down the oven
heat to 300F, bake other 30 minutes , flip the biscotti half way baking. Let it cool on the cookie sheet or rack, done !!!
Storege in the air tight pastic bag or sealed container in cold placese, up to 2 weeks will still taste great. ~ 😋
我非常的喜歡各式各樣的比司卡堤, 巧克力榛果, 杏仁 ..... 只要是你說得出來, 不是會引起我過敏的. 我都會相當開心的享用. 這些餅乾粗獷, 質地扎實, 脆度十足, 味道相當的微妙直到入口時. 不管你是慢慢的咀嚼享受那香硬脆, 或是沾上咖啡和茶的那份迷人的吸吮. 這永遠是我最美好, 也最簡單的餅乾. 屬於我的餅乾類 ....
準備時間: 15-20分鐘.
烘烤時間: 25分鐘第一次, 30分鐘冷卻, 最後30分鐘烘烤完成.
大約可以做成30個手指大小尺寸的餅乾.
材料:
1. 1 杯的蔓越莓乾浸泡於2大湯匙的柳橙
酒至漲大變軟或者是蓋上溼紙巾微波約30秒或更久一點. * 如果你沒有柳橙酒可用白酒或白蘭地加上一顆的柳丁屑屑即可代替!
2. 1 杯的白巧克力豆.
3. 4 大匙的無塩奶油室溫.
4. 1 杯的糖還更多一點可以灑在餅乾上面.
5. 3顆蛋再加另一個蛋黃拿來刷在餅乾上的.
6. 3 杯麵粉無需過篩.
7. 2 茶匙的泡打粉.
8. 1 茶匙的杏仁精.
9. 1 茶匙的香草精.
10. 1/4 茶匙的塩.
把無塩奶油和糖不停攪拌成淡乳白色, 然後慢慢地加入一顆顆的蛋, 杏仁精和香草精也加入. 保持慢的速度, 逐漸加入麵粉, 過程中也加入泡打粉. 它將會成為有點黏性的麵團, 再放入蔓越梅和白巧克力溫柔的拌勻.
烤架設置於烤箱中間.
預熱烤箱375F.
使用飯匙刮下鍋邊的沾黏, 灑上少許麵粉在上方. 再使用飯匙把它分成兩個部分. 取出它們做成兩條長木板型. 不管你的尺寸是什麼, 都保持在2.5 公分左右的的高度. 這樣一來你的比司卡堤才不會裡面不熟, 失去了溫度的控制. 你也可以用膠模來幫它塑型, 只要在表面撒上一些麵粉就能預防那黏膩感.
刷上蛋黃液, 灑上許多糖在上方. 烤至淡色金黃約25分鐘. 取出, 完全放涼. 用鋸
齒刀切成2.5 公分厚度的比司卡堤
大小.
降低烤箱的溫度至300F, 再烤30分鐘. 中間將這些餅乾翻面, 讓它在烤盤上冷卻及完成了!
貯存在封口的塑膠袋或是密閉的容器裡, 以及陰涼的地方可以保有兩個星期以上的美味. 😋
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