Italian Coffee Cookies

Name: Italian Coffee Cookies
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 43g egg; 17g milk; 50g Sugar; 40g almond; 1/4 teaspoon Vanilla extract; 2g Refined salt; 2.5g Baking powder

by Snow rose

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

The English name of Italian coffee biscuits is BISCOTTI, which is a traditional Italian biscuit with centuries of history. This kind of biscuit is very resistant to storage because of its high sugar content, low oil content, and being dried out of moisture. Although the types of biscuits are extremely rich, they are more or less special than the biscuits we often eat. First, it has a rather hard taste. Second, it needs to be roasted twice. Third, it does not contain any oil. Finally, it is extremely simple to make, with only a few steps, but the simpler it is, the harder it is to make it. The golden outer layer, the hard but uniform internal organization, and the regular half-moon shape are the signs of a successful BISCOTTI. With the simplest prescription, do you have the confidence to do your best?

Ingredients

100g Low-gluten Flour
43g Egg
17g Milk
50g Sugar
40g Almond
1/4 teaspoon Vanilla Extract
2g Refined Salt
2.5g Baking Powder

Italian Coffee Cookies

1. Chopped almonds

2. Mix all ingredients except eggs and milk (including vanilla extract)

3. Add the beaten egg and milk,

4. Stir well and become dough

5. Place the dough on the baking sheet and make it into a long strip.

6. Brush a layer of egg liquid on the surface

7. Bake in the preheated oven.

8. Take out the long dough after baking, cool it slightly, and cut it into 1cm thick slices.

9. Arrange the slices on the baking sheet with the cut upwards

10. Preheat the oven to 135 degrees and continue to bake for about 30 minutes until the moisture in the biscuits is dried.

Tips:
1. BISCOTTI needs to be baked twice, the first time is to set the shape, and the second time is to bake the moisture in the biscuits.
2. The dough that has been baked for the first time needs to be cooled slightly before it can be sliced, otherwise it will fall apart during cutting.
3. 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.
4. BISCOTTI is a very hard biscuit, suitable for dipping in sweet wine or strong coffee.