What is Almond Biscotti?

Almond Biscotti is a delicious cookie that comes from Italy, and is now popular in many countries, especially for soaking in tea, milk, coffee or even wine. The American panels not used to biscotti can be a little surprised by the fact that the cookie is not usually very sweet. It contains some sugar, but usually does not have anywhere near cookies made in the US. Once Americans are used to taste, these cookies also love cookies. Of course, some companies have damaged original recipes by creating almond biscotti, which are much sweeter than Italian recipes. It is usually flour, eggs, sugar, jumps and flavors like vanilla and almond extract. Toasted almonds are naturally necessary for almond biscuits, although people can certainly replace other nuts, raisins or pieces of lemon if they prefer or use anise. One pleasant thing on them Cookie is that they are usually low fat because they don't have shortening. However, some recipes require shortening and can be considered lesstraditional.

Almond Biscotti Get your crispness from two sources. First, nuts provide a natural crisis and must be really toasted to make them best. Thin slices of almonds can be preferred over full or half almonds. The second reason Biscotti immers so well and provides a satisfactory crisis is that it has a double baking method.

6 The hot protocol is removed from the oven and sliced. Each slice is then baked again for another 20 minutes and the cookies turn, allowing them to roast evenly on each side. Although this process is a bit difficult to work, Almond Biscotti fans say it is worth it.

For extra fantastic almond biscuits, chilled biscuits can be immersed in chocolate. The traditional method for immersion is to immerse cookies only on one side, although others may prefer cookies fully covered in chocolate. BiscoTTI can be made with lots of adaptation. Especially the types of nuts used can transform traditional almond biscuits into hazelnuts, pine nuts or pistachio biscotti. Hazelnuts and pine nuts are particularly good substitutes and preferred by many Italian bakers. Alternatively by those who do not care about nuts