Aunty Young（安迪漾）: 2017年饼 - 意式杏仁饼干 (Almond Biscotti)

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.

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.

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.