Toskánský Biscotti (Cantucci)
Jinak známý jako biscotti di Prato, cantucci jsou dvakrát pečené mandlové sušenky z Toskánska. Martha ups ante přidáním pistácií a dvou druhů sušených ovoce-meruňky a třešně.
Zdroj: Martha Bakes, Episode 907
Výtěžek
Khalil
27.04.2023 @ 01:03
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Otherwise known as biscotti di Prato, cantucci are twice-baked almond biscuits from Tuscany. Martha ups the ante by adding pistachios and two types of dried fruit – apricots and cherries. Source: Martha Bakes, Episode 907 Makes about 3 dozen Yield Ingredients 2 1/2 cups unbleached all-purpose flour 2 teaspoons baking powder 1 teaspoon kosher salt 3 large eggs and 1 lightly beaten large egg white 1 1/4 cups granulated sugar Finely grated zest of 1 orange 1 teaspoon pure vanilla extract 1 cup raw almonds, lightly toasted and roughly chopped 1 cup pistachios, lightly toasted 1 cup dried apricots, chopped 3/4 cup dried cherries, chopped 2 tablespoons coarse sanding sugar 2 tablespoons coarse sanding sugar Directions 1. Preheat the oven to 350 degrees, with racks in the upper and lower thirds. In a medium bowl, whisk together the flour, baking powder, and salt. 2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and granulated sugar until pale and thick, about 5 minutes. Mix in the orange zest and vanilla. Gradually mix in the flour mixture until just combined. Fold in the nuts and dried fruit. 3. Divide the dough evenly between two parchment-lined baking sheets, shaping each half into a 9-by-5-inch rectangle. Brush with the beaten egg white and sprinkle each with 1 tablespoon sanding sugar. 4. Bake, rotating the sheets halfway through, until golden and firm to the touch, 25 to 30 minutes. Transfer the sheets to racks and let cool for 30 minutes. Reduce the oven temperature to 300 degrees. 5. Working with one rectangle at a time, transfer the dough to a cutting board. Using a serrated knife, cut on the diagonal into small slices 1/2 inch thick. Arrange cut side down on fresh baking sheets. 6. Bake, rotating the sheets and flipping the cookies halfway through, until lightly golden, about 40 minutes. Transfer the sheets to racks and let cool completely. Cookies can be stored in an airtight container at room temperature for up to 2 weeks.