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Tag Archives: Carole Walter
胡桃干果酥饼(Biscotti)
胡桃干果酥饼(Biscotti) 作者:毛毛妈 Biscotti 私房里好几位大厨们都做过。今天看到Carole Walter 的Great Cookies里有个Biscotti方子很诱人,忍不住做了一把,真是又香又酥又脆,非常棒。 用料: 1:1/4杯葡萄干,2大匙红梅干(Dry cranberries)。 2:朗姆酒(Rum) 1大匙, 水1大匙。 3:中筋面1 1/4杯 (All purpose flour), 泡打粉(Baking powder)1 1/2茶匙, 盐1/8茶匙。 4:牛油(Butter)1/2杯室温回软, 柠檬皮碎末1茶匙。 5:白糖1/2杯,香草香精1/2茶匙,鸡蛋1个 6:碎胡桃仁1/4杯。 做法: 小锅放入1和2料盖上盖置炉上开中小火煮3-5分钟至水干,离火冷凉待用。 将回软的牛油和柠檬皮碎末放一盆里,用搅拌器高速打几分钟成雪花状,然后倒入白糖1/2杯再打2分钟,接着放入鸡蛋和香草香精再打2分钟。然后将拌匀的3料过筛分3次加入,搅拌器用低速将加入的面粉打均匀即可,接着拌入碎胡桃仁和煮好的葡萄干和红梅干。 用勺将拌好的面团舀到涂了层牛油的烤盘上,放成20厘米的长条。 然后手上沾点面粉,把表面捏抹均匀。烤盘放入偏上层预热至340F/170摄氏的烤箱内,烤22分钟。取出冷20分钟,然后用带齿的刀将饼切成1.2厘米厚片,平放烤盘上放入烤箱温度已调到300F/150摄氏的烤箱里烤12分钟,翻一面再烤11分钟即可。 又酥又香又脆,非常好吃。 You might also … Continue reading
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Tagged Baking Powder, Biscotti, Carole Walter, Cookies, Cranberries, Nbsp, Purpose Flour
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