Thursday, November 10, 2011

ORANGE ALMONDS BISCOTTI




I always have the feeling that making biscotti is difficult until I saw Sugar, a cooking program hosted by Anna Olson. It look's so simple that I challenge myself to bake one. I also strongly encourage those who have not tried baking biscottis before to give this incredibly easy recipe a go


"Biscotti" is the only traditional name, which in the Italian language is the plural form of biscotto. The word originates from the medieval Latin word biscoctus, meaning "twice-cooked/baked." It defined oven baked goods that were baked twice, so they were very dry and could be stored for long periods of time.. The cakes are large almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven.


This orange almond biscotti filled with orange zest and toasted almonds. These crisp and crunchy twice-baked treats are perfect for dipping into a mug of hot cocoa, or cold milk. Thanks to their crisp texture, biscotti last for several weeks and hold up very well for mailing, making them perfect for holiday gift-giving.

Bake one and test yours with STARBUCK you will definite want to bake more.




ORANGE ALMONDS BISCOTTI


1 1/2 cups toasted alomonds / 1 1/2 cawan adam yang dipanggang
3 1/2 cups all-purpose flour / 3 1/2 cawan tepung gandum
2 1/4 cups white sugar / 2 cawan gula
1 pinch salt / secubit garam
2 teaspoons baking powder/ 2 sdt baking powder
5 whole eggs / 5 iji telur
1 egg yolk / 1 kuning telur
1 tablespoon orange zest / 1 sdb prutan kulit limau
1/4 teaspoon almond extract / 1/4 sdt vanilla
1 tsp cinnamon powder / 1 sdt serbuk kayu manis
1 egg + 2 tsp water for egg wash / 1 biji telur campur 2 sdb air untuk sapu diatas.


PREPARATIONS


Preheat Oven at 350 F / Panaskan ketuhar pada 350 F



Toast almonds till brown/ Panggang badam sehingga kekuningan



Whisk together eggs, egg yolk, sugar and vanilla until sugar dissolves./ Pukul telur dan gula sehingga gula hancur


In a separate bowl, stir together flour, baking powder, zest, cinnamon and salt (no need to sift)./ Dalam mangkuk yang berlainan campurkan semua bahan kering tepung, garam seruk kayu manis dan kulit limau


Fold in flour till well combine/ Adukkan tepung dalam adunan telur. Kacau hingga sebati



Add in toasted almonds/ Masukkan badam panggang dan kacau rata


Divide dough in half and shape each into a log on a lightly floured surface. Logs should be 15 inches long. Place each cookie log on a greased or parchment-lined baking sheet and press down with the heel of your hand to flatten slightly./ Bahagi adunan kepada dua dan bentukkan seperti roti panjang, letak dalam loyang pembakar


Brush tops of the biscotti dough with egg wash and bake for 25 minutes, rotating pan in the oven halfway through baking. Remove from heat and allow to cool for 15 minutes.Reduce oven temperature to 325 F./Sapu telur diatas dan bakar separuh masak

Biscotti is easiest to slice while warm. Using a chef’s knife, slice biscotti on an angle into 1/2- inch slices. Place face down on an ungreased baking sheet. /Keluarkan dan hiris memanjang seperti di bawah




Return cookies to oven for 20 minutes, or until they just start to colour a bit on the edges. They will feel soft when they come out of the oven, but will harden as they cool./Bakar semula selama 20 minit lagi




 Serve with hot latte...mama mia!!!!

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Mulanya saya kira susah membuatnya. Saya perasan ianya perlu didinginkan dalam fridge baru dipotong rupanya tidak...biscotti ini perlu di baka dahulu separuh masak dikeluarkan, disejukkan selama 15 minit dan dihiris memanjang,kemudian dibakar semua...cukup mudah, malah bahanya pun memang sesiapa ada di dalam almari dapur kita. Untuk kekacangnya olehlah gunakan apa aje. Kalau masih ada stok kuih dari tu boleh la cuba resipi ini tidak guna minyak mahupun butter. Boleh dikatakan menu sihat dan cukup sedap dicicah bersama hot latte or coffee...

Next Post - Sour Cream Pumpkin Loaf/Bread

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