【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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