Biscotti cookies

The Biscotti recipe includes quite a lot of ingredients, but it is thanks to this that the finished cookies are really tasty and fragrant. We will need the wheat flour of the highest grade, medium-sized chicken eggs (45-50 grams each), granulated sugar, butter, amateto liquor, sweet almonds, drowned cranberries, quite a lot of orange zest, ground cinnamon, nutmeg, vanillin (do not put a lot, since it is bitter in large amounts), salt, salt, salt, salt, salt The baking powder of the dough, milk and vegetable oil without smell to lubricate parchment paper.

First, we take the dishes suitable in size and pour 160 grams of sugar into it. Add there a crushed orange zest (2 tablespoons are a zest with two large fruits).

We carefully wipe sugar with a zest fork. Thus, essential oils are better released from the zest and the finished cookies will simply fragrance.

We break a couple of chicken eggs into a bowl, beat everything with a whisk or mixer for about a minute.

As a result, almost all sugar should dissolve, and the mass will become airy and light. This is a liquid component of the dough for Biscotti — let it stand on the table so far.

We go to dry ingredients — it is more convenient and fastest at this stage to use the kitchen combine (nozzle — a metal knife). We sift into a bowl of 320 grams of wheat flour of the highest grade, add 1 teaspoon of baking powder and ground cinnamon, a quarter of a teaspoon of salt and ground nutty, a pinch of vanillin (can be replaced with a teaspoon of vanilla sugar). We break through everything for a few seconds so that the dry mixture becomes homogeneous.

Next we put 80 grams of cold butter, which must be cut into a small cube.

We break through everything (about a minute) again to make such an oil crumb. In fact, there is not a lot of oil and the baby will not be very fat. If you do not have a combine, you can quickly grind everything with your hands.

Pour the fragrant flour base into a bowl to the eggs beaten with sugar. We mix everything so that the flour absorbs moisture.

After that, you can introduce the remaining components of the biscotti cookies. Raw sweet almonds (100 grams) we cut in advance with a knife to make rather large pieces. We rinse 100 grams of dried cranberries and thoroughly dry with a paper towel or napkins. If the cranberries are too dry (this is extremely rare), pre -store it with boiling water and leave it for 10 minutes. Pour 70 milliliters of the Amaretto liquor into a bowl and knead the dough with your hands.

The cookie dough is sticky and soft — it should be. We tighten the bowl with a film and leave in the refrigerator for 30-40 minutes. During this time, the dough will compact (butter will harden) and it will be much more convenient to work with it.

After the allotted time, we take out the dough from the refrigerator and divide it into 2 equal parts. We cover the baking sheet with baking paper and grease it with a teaspoon of refined vegetable (I have sunflower) oil. We form two pieces of dough in the form of such long and flat loaves. Lubricate them with a teaspoon of milk and send them to the average level warmed up to 180 degrees to the average level.

We bake the loaves for about 25-30 minutes before the browning. We check the readiness with a wooden skewer or toothpick: it comes out of the dough dough, which means that biscotti cookies are ready. We do not turn off the oven, but only reduce the temperature to 165-170 degrees.

Slightly cool the loaves (10 minutes), after which with a sharp knife (best with bread, with zabrinki so that the crumb does not roll) cut them obliquely rather thin (about 1 centimeter wide) with slices. In total, about 30-32 cookies are obtained.

It remains to dry Biscotti cookies in the oven at 170 degrees so that it becomes crispy.

Personally, I dry this way: at first about 10-15 minutes on the one hand, then I turn the cookies and dry for about 10-15 minutes. Just do not overexpose Biscotti in the oven, otherwise the cookies will not be crumbly and tender, but very dry and hard. Cool and you can enjoy.

This is an unusually aromatic and tasty home pastries that your whole family will appreciate. And the advantage of Biscotti cookies can be called long enough storage (3-4 months for sure), but in our family two baking sheets of fragrant treats disappeared literally for 2 days. Prepare for health!