Brauner Zucker und Datum Biscotti
Diese italienischen Kekse werden ohne Butter oder Öl hergestellt und werden zweimal in knuspriger Perfektion gebacken. Versuchen
Mandel Biscotti,
Kirsche Espresso Biscotti,
Mexikanische Schokolade Biscotti,
und Rum-Soaked Rosine Biscotti.
Quelle: Everyday Food, Januar / Februar 2012
Gesamtzeit
Vorbereitung
Ausbeute
Zutaten
Richtungen
Kochs Notizen
Der Teig kann klebrig sein, also mahlen Sie die Hände leicht oder beschichten Sie sie mit Kochspray, bevor Sie sie zu Stämmen formen. Die Holzbögen so gleichmäßig wie möglich zu machen, garantiert ein gleichmäßiges Backen.
In einem luftdichten Behälter bis zu 2 Tage aufbewahren oder bis zu 3 Monate einfrieren.
27.04.2023 @ 07:45
These Italian cookies are made without butter or oil and are baked twice to crispy perfection. Try almond biscotti, cherry espresso biscotti, Mexican chocolate biscotti, and rum-soaked raisin biscotti. Source: Everyday Food, January/February 2012 1 hour 20 minutes Makes about 40 Total time Preparation Yield Ingredients 3 cups all-purpose flour (spooned and leveled) 3/4 cup dark brown sugar 2 teaspoons baking powder 1/4 teaspoon fine salt 3 large eggs, lightly beaten 1 tablespoon pure vanilla extract 3/4 cup chopped pitted dates 3/4 cup chopped toasted pecans Directions 1. Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. With an electric mixer, stir in eggs and vanilla until combined. Add dates and pecans and beat until combined. 2. Divide dough in half and shape each half into a 2 1/2-inch-wide, 3/4-inch-high log on a parchment-lined baking sheet. Bake until firm to the touch but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack for 20 minutes. 3. Cut crosswise into 1/4-inch-thick slices on the diagonal and arrange, cut side down, on two parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and biscotti halfway through. Let cool on sheets on wire racks. Cooks Notes The dough can be sticky, so lightly flour or coat hands with cooking spray before shaping into logs. Making the logs as even as possible ensures even baking. Store in an airtight container for up to 2 days or freeze for up to 3 months.