Italian Crispbread

Italian Crispbread

by Chiba Rose

4.8 (1)







Biscotti are small biscuits that Italians often make during Christmas and New Years. They don't use butter and need to be baked twice, so they have a very crunchy texture.


Italian Crispbread

1. Cut the cashews into small pieces and bake them in the oven for 5 minutes; pour the eggs and vegetable oil into the food processor, add sugar and almond extract, and beat for about 5 minutes until the mixture is thick and white

Italian Crispbread recipe

2. Sift the flour and mix it with the baking powder, add cashew nuts and dried cranberries, and mix well; pour in the egg mixture and mix well

Italian Crispbread recipe

3. Sprinkle flour on the workbench, spread baking paper on the baking tray

Italian Crispbread recipe

4. Divide the dough into 4 portions, take one portion and place it on the dry powder on the operating table, roll the dough into a round strip with both hands and place it on the baking paper, and press the dough lightly with your fingers to make it slightly flat. Repeat the above steps for the remaining 3 portions

Italian Crispbread recipe

5. Put the finished dough into the preheated 180°C oven and bake for 20-25 minutes, then take it out to cool

Italian Crispbread recipe

6. After cooling completely, cut into thick slices diagonally with a bread knife, put in the oven again, and bake for 8-10 minutes on each side

Italian Crispbread recipe


1. The mixed dough is very sticky and must be rounded on the dry flour on the operating table;
2. It must be completely cooled after baking for the first time, otherwise it is easy to chop;
3. The long cutting tool can have teeth or no teeth, but the knife must be sharpened;
4. If you like hard biscuits, you can appropriately delay the second baking time;
5. The nuts inside can be adjusted according to your preferences.


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