新年快乐！
欢迎美好的2017！
今年的农历新年是乎来的早，
购物中心的圣诞气息早已消失无影无踪，
取代之就是红彤彤，喜洋洋的新年装饰。
商家们就是迫不及待的要向消费者推销新年产品，
吃的，穿的，装饰的，听赏的。。。。。。。
总之所有应节的，琳琅满目，
就是告诉你，“年”来了，
准备好你的荷包大出血吧！
昨天，和儿时的同伴相约，供餐叙旧。
餐后当然也顺道逛逛商场，
看了一批批的年饼摆卖，
终于激起我做年饼的“木”
今天就以这款意式杏仁饼干，
开启了我今年的年饼之旅。
意式杏仁饼干
食谱参考 ：QI QI 家
材料 ：
100克 鸡蛋
80克 细砂糖
200克 面粉粉
1 茶匙 发粉 ， 与面粉一起过筛
少许 盐
100克 杏仁果粒，烤香
~ 少许蛋白刷面用
做法 ：
1。 将鸡蛋细砂糖和盐搅打均匀（约2 ~ 3分钟）。
2。 拌入过筛粉类，拌匀；加入烤香杏仁果粒，拌匀成团。
3。 将面团冷藏冰箱20 ~ 30分钟。
4。 从冰箱取出稍微干化的面团，将面团整成长条形，排放于烤盘上，预热烤箱160°C 烤约20 ~ 25分钟或表层微上色。
5。 出炉后，趁热刷上一层薄薄的蛋白，置放凉架。
6。 待完全冷却后，切成3~ 5mm的薄片，再把饼干片排放在烤盘上，以110°C 烤约10分钟。 待冷却后，藏于密封的瓶子。
温馨提点 ：
~ 面团整形时，如果太粘沾，可以手沾少许油，以便容易操作。
~ 烤好的饼干体，必须完全冷却后，以锋利的切刀，才能切出工整的饼干片。
~ 烤箱温度和时间是需要随着不同饼干的薄厚度，而调整的。
Almond Biscotti
Recipe adapted from QI QI 家
Ingredients:
100g egg
80g caster sugar
200g flour
1tsp baking powder, sieved together with the flour
Some salt
100g roasted almonds
~ Some egg white as eggwash ~
Method:
1. Beat the eggs, caster sugar and salt until even (about 2 to 3 minutes).
2. Fold in the sieved powders until even, then add in the roasted almonds and knead into a dough.
3. Refrigerate the dough fro 20 to 30 minutes.
4. Remove the slightly dehydrated dough from the fridge, form it into a long shape and place it onto a baking tray. Bake in a preheated oven at 160°C for about 20 to 25 minutes or until the surface browns slightly.
Some salt
100g roasted almonds
~ Some egg white as eggwash ~
Method:
1. Beat the eggs, caster sugar and salt until even (about 2 to 3 minutes).
2. Fold in the sieved powders until even, then add in the roasted almonds and knead into a dough.
3. Refrigerate the dough fro 20 to 30 minutes.
4. Remove the slightly dehydrated dough from the fridge, form it into a long shape and place it onto a baking tray. Bake in a preheated oven at 160°C for about 20 to 25 minutes or until the surface browns slightly.
5. Immediately after removing from the oven, brush a layer of eggwash on the biscotti before allowing it to cool.
6. Once it has cooled completely, slice the biscotti into slices of about 3 to 5mm in thickness. Place the slices onto the baking tray and bake again at 110°C for about 10 minutes. Once cooled, store in an airtight container.
6. Once it has cooled completely, slice the biscotti into slices of about 3 to 5mm in thickness. Place the slices onto the baking tray and bake again at 110°C for about 10 minutes. Once cooled, store in an airtight container.
Tips:
~ While shaping the dough, if it becomes too sticky, coat hands with a layer of oil to prevent sticking.
~ Wait until the biscotti has completely cooled down before slicing, and remember to use a sharp knife so as to make the job easier.
~ Do adjust the baking time and temperature according to the thickness of the biscotti slices.
第一次尝试这款口感丰富的饼干。
找来QiQi家的谱参考，自己再略为调整，
出来的成品，除了火候略嫌不足，大致上都令人满意。
我想有机会再烘，一定会更好滴。
简单的食材，简单的做法，
没想到成品却意外地美味可口。
饼皮微脆，饼体实中带韧，满满的嚼劲，
烤香后的杏仁，是约咬越香哦！！
喜欢，个人很喜欢这样充满嚼劲的饼干。
我加了一点点的盐，
个人觉得有为这饼干加分哦！
香中微咸，富嚼劲，好好味！
一片接一片。。。。
遭了！
我的瘦身计划才开始，
不会应为它而泡汤吧？
@@@@@ Enjoy ! @@@@@@
Wish I'm your neighbour. .. very pretty thinly sliced almond biscotti!
回复删除Thabks for the compliment .
删除这饼干我也很欢吃，一片接一片，我是停不了口呢，嘻嘻。。
回复删除对咯。。。同感!
删除新年快乐，aun t y young， 你的新年烘焙之旅开始咯 ？！！ ^_^
回复删除对, 今年有点小忙,所以早点开始,以免来不及。
删除新年快乐！！！
回复删除Aunty 很有动力，已经开启了年饼模式...
Biscotti 我也喜欢，健康年饼的选择。