Name: Black Rice Biscotti
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece egg; 50g granulated sugar; 2g salt; 30g Salad oil; 65g Black rice noodles; 50g Low-gluten flour; 15g cocoa powder; 15g Almond powder; 2g Baking powder; 70g Chopped walnuts; 30g Dried cranberries

Black Rice Biscotti

by Aunt Xizhen

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Biscotti, the Italian shortbread, is interpreted in Italian as the meaning of baking twice and continues to this day. Biscotti has a history of several centuries. Different from general biscuits, Biscotti is the first time the dough is shaped into strips and then baked for the first time, then cut into slices and baked for the second time, and baked into crisp and hard biscuits. Due to this special baking method, the biscuits can be baked. All the moisture in the biscuits was dried and turned into food that is not perishable and resistant to storage. Therefore, Biscotti was the best choice for sea voyages. Long-term voyages are carried with this kind of biscuit that can be stored for a long time. The crunchy and hard taste is the characteristic of Biscotti. Although it is also based on butter, sugar, eggs and flour, compared with other biscuits, it is also popular with the public because of its low fat and low calorie characteristics. The most common way to eat Biscotti is to dip it in In a cup of fragrant coffee. In Italy, Biscotti is often immersed in breakfast milk and served with an Italian-style ice cream Spumoni. Of course, you can also treat it as a regular biscuit and taste its fragrance alone. But my aunt is not accustomed to eating. Generally, I don't see anyone selling Biscotti in China. It is estimated that this is related to the eating habits of the Chinese people. But in Italy, it belongs to the national biscuit. You can see it in general coffee shops, even cart-style coffee shops, or elegant restaurants, and enjoy them with fragrant coffee. And in general supermarkets, you can also see this kind of biscuits on display racks. Because of the ubiquity of local coffee, it also makes Biscotti popular with the public. The most surprising thing about this hard biscuit is its shelf life. Guess how long it can be kept? It is without adding any preservatives~~~
Haha, it's three months to April. Although it is surprising, it is a fact. So you know why the old European crews like to take it away when sailing.

Black Rice Biscotti

1. After the eggs are broken, add sugar and salt, and beat with an electric whisk at high speed

2. Hit until the color turns white

3. Pour the salad oil and let it go for another minute

4. Combine black rice flour, low-gluten flour, almond flour, cocoa powder and baking powder and sift

5. Pour the flour into the mixture in step 2, and mix up and down evenly

6. Pour in chopped walnuts and dried cranberries, mix well

7. After the dough is formed, it is slightly shaped into a long strip

8. Preheat the oven to 180 degrees, heat the middle layer up and down, and bake for about 20 minutes

9. After baking, take it out and let the dough cool for 20 minutes

10. At this time, cut the dough into slices about 1.5 cm thick, preheat the oven to 160 degrees, and bake the middle layer on the upper and lower heat for another 10 minutes, then turn over and bake the other side, and continue to bake for 10 minutes.

Tips:
1. Before the walnuts are chopped, it is best to put them in the oven at 180 degrees and bake for 10 minutes. The cooked walnuts taste good
2. If there is no dried cranberry, you don't need to add it. Or replace it with 30 grams of chopped almonds or sliced almonds
3. Black rice noodles are directly ground dry with black rice, and almond powder is ground dry with almonds.
4. This shortbread needs to be baked twice, the first time is to set the shape, the second time is to bake the moisture in the biscuits
5. The dough that has been baked for the first time needs to be cooled slightly before it can be sliced, otherwise it will loosen during cutting.
6. In the initial stage of kneading the materials into dough, the dough will be very sticky. At this time, you can use a tool (such as the end of a rolling pin) to stir a little until the dough just doesn't stick to your hands. Do not knead the dough excessively
7. Italian shortbread is a kind of hard biscuit, suitable for dipping in milk or espresso coffee