ITALIA almond cookies are delicious to eat


Biscotti is a type of biscuit with ingredients with almond flour and nuts, dried fruit, so it is very flexible and crispy, very delicious to eat, looks dry but when you eat it, it doesn’t feel like that, it just smells good. almonds, both crispy, fatty, and fleshy, mixed with the sour taste of dried fruit. This cake is also known as twice-baked biscuit, 😀 , after baking, the cake is brought to dry, so it can be stored in an airtight jar for up to 3-4 weeks. ^^ . With quite luxurious ingredients, it is quite expensive cake compared to other cakes.
Here is the recipe for this special cookie:

(I modified from Tee’s recipe for beginners so you can make it with 1/2 recipe)


Light butter : 60g

Wheat flour: 270g (I use all-purpose flour)

Baking powder: 7g

Almond flour: 70g (it’s finely ground almonds into flour, can be replaced with equivalent flour but of course… less delicious :P)

Chicken eggs: 3 eggs

Sugar: 150g

Dried seeds: 200-240gr (this depends on how much or less you want, I usually use almonds, a mixture of dried Indian nuts, scanberry, dried papaya, dried pineapple, raisins, you can mix more chestnuts lollipops, walnuts, cashews, orange peel jam, grapefruit peel… in general, what you like to eat, but I find raisins and scanberry to be mildly sour, adding almonds and crunchy pistachios 😛 ). This is my dried beans.
Vanilla: 7ml (yes or not, it’s ok, ^^, you can replace it with essential oils for the scent you like, once I used Rayner’s strawberry essential oil ^^)

Making :

Step 1: Turn on the oven at 160 degrees before 10 minutes. To remove the nuts, (large seeds such as whole almonds, cashews… then cut them into small pieces like pomegranate seeds), bake at 160 degrees for 7 minutes to make the nuts crispy. Then take it out and let it cool naturally.

Step 2: Sift flour, almond flour, and baking powder into a separate bowl.

Step 3: Put unsalted butter in a separate bowl, use a clean bowl (preferably stainless steel) to beat 3 eggs, put sugar in the bowl.

– Boil 1 pot of water, turn down the heat, put unsalted butter in a bowl to heat the butter, add essential oils, stir well, take out the bowl, keep this butter mixture warm.

– Put the bowl of sugar eggs on the mouth of the pot of boiling water, use a whisk to stir for 1-2 minutes until the sugar dissolves, it feels warm to the touch of 40 degrees, lift the bowl, Use a mixer to beat the speed slowly and then gradually increase the speed. (beat from large foam – tiny foam like soap bubbles – lose foam, sugar and sugar mix and pour into ivory light yellow like condensed milk), reduce speed to medium, add 2 minutes to froth.

Step 4: Still let the mixer run at slow speed, add 1/3 of flour + 1/3 of melted butter, beat well for about 30 seconds, then add 1/3 of flour + 1/3 of butter. beat well, add the remaining butter and flour, beat well for 30 seconds, use a spatula to scrape the dough around the bowl and beat for about 30 seconds to form a slightly wet dough. (You can mix with a spatula from scratch by folding the dough, but using a mixer will be more even).

Step 5: Add the cooled dry seed mixture to the flour mixture. mix.

– First baking:

Turn on the oven 170 degrees – 2 fire before 10 minutes.
Prepare a cake tray, spread a layer of parchment paper (baking paper) on top
Put the dough on the parchment paper, divide into 2 parts, dip your hands in water to wet your hands (do not dry your hands), then spread the dough into a rectangle, about 20cm long, 8-10cm wide, about 3cm high, do it quickly. hands, use wet hands to avoid sticking to your hands, because the dough is very sticky at this point, if you prevent it with dry flour, it will make the cake easier to dry and hard. When shaping, the seeds will sink to the bottom, the white powder layer is only on top, it will not break when cut and the cake will be more beautiful.
The oven is hot, put the cake tray in, center groove, bake at 170 degrees for 25 minutes, until the surface of the cake is dry, a bit hard to the touch but still soft and firm, insert a toothpick in and pull out without sticking a toothpick. Remove, let cool.
– Second time baking:

If you have an extremely sharp knife with serrated teeth, you can let the cake cool for about 15 minutes and then cut the cake into slices about 0.5-1cm. The thinner the better. (At this time, if you cut it out and see that the inside is moist and not yet cooked, the crust is dark yellow, because the fire is too high, put it back in the oven, cover with foil and bake again at 170 degrees for 10 minutes).

If you want to cut sharp and thin, most difficult to break even though the knife is not very sharp, then wrap the dough in a plastic bag, put it in the refrigerator overnight, or freeze it for 2 hours, take it out and cut.
Pre-heat the oven for 10 minutes, 160 degrees – 2 heat, Place the slices of cake on a tray lined with parchment paper, bake for 8-10 minutes, then turn over and bake for another 5-7 minutes.

Take out to cool, the finished product is crispy and fragrant, with a fragrant egg smell. Store in an airtight container with a desiccant pack for 3 weeks.

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