杏仁饼干
这些意大利饼干不含黄油或油，两次烘烤至完美。尝尝Rum-Soaked Raisin Biscotti，Cherry Espresso Biscotti，墨西哥巧克力饼干，红糖和日期Biscotti.
资料来源：日常食品，2012年1月/ 2月
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库克的笔记
面团可以是粘性的，所以轻轻地将手撒在手上或用烹饪喷雾涂抹它们，然后将其塑造成原木。使原木尽可能均匀，确保均匀烘烤.
将饼干存放在密闭容器中，最多2天，或冷冻，最多3个月.
总时间
26.04.2023 @ 20:40
These Italian biscuits are butter and oil-free, baked twice to perfection. Try the Rum-Soaked Raisin Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscuits, and Brown Sugar and Date Biscotti. Recipe source: Everyday Food, January/February 2012. Cook time: 1 hour 20 minutes. Yield: approximately 40. Ingredients: 2 1/2 cups all-purpose flour (spooned and leveled), 1 cup sugar, 2 teaspoons baking powder, 1/4 teaspoon fine salt, 3 large eggs, lightly beaten, 1 tablespoon pure vanilla extract, 1 cup sliced almonds, toasted. Directions: 1. Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Stir in almonds until combined. 2. Divide dough in half, then transfer to a parchment-lined rimmed baking sheet. Shape each half into a 2 1/2-inch-wide, 3/4-inch-high log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet 20 minutes. 3. Using a serrated knife, cut logs on the diagonal into 1/4-inch-thick slices and arrange, cut side down, on 2 parchment-lined rimmed baking sheets. Bake until cookies are crisp and golden brown, about 15 minutes, rotating sheets and flipping cookies halfway through. Let cool on sheets. Cooks Note: The dough can be sticky, so lightly flour hands or spray them with cooking spray before shaping into logs. Make logs as even as possible to ensure even baking. Store cookies in an airtight container for up to 2 days or freeze for up to 3 months.