Biscotti Toscani Best Dishes

Thursday, May 23, 2019

Biscotti Toscani

"These two times baked cookies have a sensitive taste, super with vanilla ice-cream, tea, frozen yogurt, or cappuccino."

Ingredients :

1/three cup butter
3/four cup white sugar
2 eggs
1 teaspoon vanilla extract
1/four teaspoon almond extract
2 teaspoons orange zest
2 1/four cups all-cause flour
1 1/2 teaspoons baking powder
1/8 teaspoon ground nutmeg
1/four teaspoon salt
1 cup semisweet chocolate chips
half cup toasted almond pieces

Instructions :

Prep : 25M	Cook : 42M	Ready in : 1H30M

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a large baking sheet.
In a huge bowl, cream butter and sugar until mild and fluffy. Beat in eggs, vanilla, almond extract, and zest. Combine flour, baking powder, nutmeg, and salt. Stir into the creamed mixture till just combined. Mix in almonds. Divide dough into two pieces. Form into long flat loaves approximately 1/2 inch tall and 12 inches lengthy. Place the loaves 2 inches aside at the prepared baking sheet.
Bake in preheated oven for 25 mins, or till a light golden brown. Cool on a cord rack for five minutes.
With a serrated knife, reduce diagonally into slices approximately half of inch thick. Lay the slices flat at the baking sheet. Bake for 10 mins, turning over as soon as. Transfer to a twine rack to chill.
Place chocolate chips right into a small, microwave-safe bowl. Melt chocolate in the microwave, stirring each 20 to 30 seconds till clean. Use a spatula to spread chocolate onto one aspect of each cookie. Let stand at room temperature until set. Store biscotti at room temperature in an hermetic box.

Notes :

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