Raikas, lievästi maustettu kaksinkertainen leivonnaiset evästeet tekevät ihastuttavaksi säilymisen tuoreille marjoille ja sherbetille, mutta ovat yhtä mukavia mukanaan kupin teetä.
These double-baked cookies, lightly spiced and moist, are perfect for preserving fresh berries and sherbet, but are just as nice to have with a cup of tea. Source: Martha Stewart Living, July 2008. Makes 30. Ingredients: 1 1/4 cups all-purpose flour, plus more for dusting; 2 teaspoons baking powder; Salt; 3 3/4 ounces ground almonds (about 1 cup); 1 tablespoon cardamom pods, peeled, seeds crushed (1/2 teaspoon); 3/4 cup sugar; 2 large eggs plus 1 large egg white; 1 teaspoon pure vanilla extract. Instructions: 1. Preheat oven to 325 degrees. Set rack in center of oven. 2. Whisk together flour, baking powder, and salt in a large bowl. Stir in almonds, cardamom, and 1/2 cup plus 2 tablespoons sugar. Beat in eggs and vanilla, then stir in dry ingredients until well combined. 3. Turn dough out onto lightly floured surface. Roll dough into a 9-by-2-inch log. Transfer to parchment-lined baking sheet. Press down evenly to flatten top. Bake until pale golden and lightly cracked, about 30 minutes. 4. Lightly beat egg white, then brush over biscotti. Sprinkle with remaining 2 tablespoons sugar. Bake 15 minutes. Let cool 10 minutes on baking sheet on rack. 5. Transfer to cutting board. Using a serrated knife, cut dough into 1/4-inch-thick slices. Arrange slices, flat sides down, on baking sheet and bake until golden brown and crisp, 15 to 18 minutes. Transfer cookies to rack and let cool completely. Cooks Notes: Biscotti can be stored for up to 3 days.
27.04.2023 @ 09:50
These double-baked cookies, lightly spiced and moist, are perfect for preserving fresh berries and sherbet, but are just as nice to have with a cup of tea. Source: Martha Stewart Living, July 2008. Makes 30. Ingredients: 1 1/4 cups all-purpose flour, plus more for dusting; 2 teaspoons baking powder; Salt; 3 3/4 ounces ground almonds (about 1 cup); 1 tablespoon cardamom pods, peeled, seeds crushed (1/2 teaspoon); 3/4 cup sugar; 2 large eggs plus 1 large egg white; 1 teaspoon pure vanilla extract. Instructions: 1. Preheat oven to 325 degrees. Set rack in center of oven. 2. Whisk together flour, baking powder, and salt in a large bowl. Stir in almonds, cardamom, and 1/2 cup plus 2 tablespoons sugar. Beat in eggs and vanilla, then stir in dry ingredients until well combined. 3. Turn dough out onto lightly floured surface. Roll dough into a 9-by-2-inch log. Transfer to parchment-lined baking sheet. Press down evenly to flatten top. Bake until pale golden and lightly cracked, about 30 minutes. 4. Lightly beat egg white, then brush over biscotti. Sprinkle with remaining 2 tablespoons sugar. Bake 15 minutes. Let cool 10 minutes on baking sheet on rack. 5. Transfer to cutting board. Using a serrated knife, cut dough into 1/4-inch-thick slices. Arrange slices, flat sides down, on baking sheet and bake until golden brown and crisp, 15 to 18 minutes. Transfer cookies to rack and let cool completely. Cooks Notes: Biscotti can be stored for up to 3 days.