【巴马干酪酥饼】-Parmesan Biscotti
by 毛毛妈
过去做这种意大利酥饼都是甜的，今天看到这个咸的饼，你知道我们家毛毛是芝士的超级爱好者，不能让儿子失望啊。没想到，这个Parmesan Biscotti超赞，连我这个不爱芝士的都觉得好吃，来客人可以用来配红酒。
用料:
1：1/2杯杏仁片（Sliced Almonds），50克。
2：中筋面1杯（All purpose flour)165克, 泡打粉(Baking powder)1 1/2茶匙, 盐3/4茶匙，黑胡椒粉1/2茶匙。
3：牛油（Butter）1/2杯室温回软，我用了136克，白糖2大匙。
4：鸡蛋2个。
5：巴马干酪碎1/2杯（ground Parmesan Cheese）,60克。
做法：
烤箱预热至350F/1750oC，杏仁片放烤盘里（图A）烤4分钟至微黄（图B）拿出。小盆里放入所有2料（图C）拌匀备用。
将回软的牛油和糖放一盆里（图D），用搅拌器高速打几分钟成雪花状，然后倒入打散的鸡蛋4料（图E）再打2分钟，接着放入烤好的杏仁片及和巴马干酪碎(图F)，用橡皮刀拌匀。最后放入拌匀的所有2料，拌匀成团，不要过度搅拌（图H）。然后手上沾点面粉，取一半的面团，做成25厘米长的条（图I），放入铺了烤盘纸的烤盘上（图J）。烤盘放入预热至350F/175摄氏的烤箱内，烤25分钟。取出冷10分钟，然后用带齿的刀将饼切成1厘米厚片（图K），平放在烤盘上放入烤箱（图L），烤15分钟，翻一面再烤10分钟即可。
完全冷后，装入密闭瓶子里，可以保存1-2周。
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毛毛妈您好。今天试做了这个点心，25分钟烤后切时非常散，几乎一切就碎。我是严格按照您的配方称重的，为什么会这么散呢？还有25分钟后尝了尝，觉得已经熟了，一定需要后来的15+10分钟吗？ 谢谢。
用带锯齿的刀，这个要烤干的。
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