The name of Italian biscotti cookies can be translated as “twice baked “because of the technique of baking it. From the dough kneaded on flour, eggs and sugar first form a loaf and bake it, and then cut the loaf into slices and bake the slices a second time. Traditionally, chopped almonds are added to Biscotti, but you can give it also a citrus flavor, kneading in the dough and lemon zest. Dip the finished cookies half in the icing of white chocolate. Since Biscotti does not include fat, cookies it turns dry and crispy. Italians love to dunk it in tea, coffee or dessert wine. Nutritional value of one serving: (20 total macaroons) Calories 268, total fat 11 g, saturated fat g., proteins 5 g., carbohydrates 39 g., fiber g., cholesterol mg., натрий мг., сахар г. 
Time: 1hour. 25 minutes Difficulty: easy. Quantity: 20 almond cookies. B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. premium flour
- 3/4 Art. cornmeal
- 1.5 tsp baking powder
- 1 tsp salt
- 1 tbsp. Sahara
- 3 large eggs
- 3 tbsp. l grated lemon zest (about 3 to 4 lemons)
- 3/4 Art. coarsely chopped almonds
- 0.5 kg white chocolate granules
Recipes with similar ingredients: premium flour, flour corn, white chocolate, chocolate chips (granules), lemon zest, eggs, almonds
Recipe preparation:
- Preheat the oven to 160 ° C. Make a large baking sheet parchment paper.
- In a large bowl, whisk wheat flour, corn flour, baking powder and salt. In another large bowl, beat with a mixer. sugar and eggs until pale yellow, about 3 minutes. Add lemon zest, and then flour mixture and beat to mix everything (the dough will be sticky). Add almonds. Let the dough rest 5 minutes.
- Divide the dough into 2 equal parts and put on the prepared a baking sheet. With wet hands, place the dough apart friend and form 2 loaves (22×7 cm.) Bake for 35 minutes until they are browned. Then cool the loaves for 5 minutes.
- Using a serrated knife, cut the loaves across 2 cm diagonal slices. Fold the biscotti with the slice down. on the same baking sheet. Bake until cookies pale golden, about 25 minutes. Allow to cool completely.
- Pour the chocolate granules into a medium-sized bowl. Put a bowl over a pot of boiling water so that the bottom of the bowl does not touched the water. Stir until the chocolate melts and becomes homogeneous. Dip the end of each cookie in chocolate. Shift icing biscotti on a wire rack mounted on a baking sheet to chocolate is frozen. Store cookies in an airtight container.
