ASSALAMUALAIKUM...
Plannya nak post entri ni pagi tadi, tp dek kerana kebizian yg melanda, ni baru jer ada masa nak mengedit gambar dan mengarang entri. Takper lah kan, dr entri breakfast kita jadikan entri utk tea time.. ehh.. kena panggil kopi time sbb biscotti ni digandingkan dgn kopi O .. hehe
Kali ni K.Nor mencuba satu lg resipi biscotti. Biscotti ni dibuat pada hari Selasa baru2 ni. Masa anak dara godek BISKUT COKLAT CHIP TELUR REBUS, K.Nor godek biscotti ni. Alhamdulillah.. menjadi biscotti ni walau bahagian bawah tu dah irenggggg.. hehehe kes silap letak kat rack paling bawah la ni sbb dlm masa yg sama bakar kukis kat rack atas.. Nasib baik biscotti ku tak rentung :)
Lumayan jugak dpt biscotti bila guna resipi ni, agak banyak gak la. Tapi resipi ni menghasilkan biscotti yg agak manis walaupun K.Nor dah kurangkan sebahagian sukatan gulanya tu. Lain kali kena kurangkan lagi sukatan gula yg digunakan.
Alhamdulillah.. biscotti ni menjadi santapan Shidah dan anak2 serta SIL K.Nor, Teratai dan anak2 pada hari Rabu baru2 ni. Kebetulan dia org dtg bertandang ke teratak tengah padang. Kesian betul kat dia org ni, terpaksa berjalan kaki melalui jalan yg lecak sbb masa tu pekerja2 buat jalan duk sibuk menambun tanah/batu utk buat jalan menghala ke rumah K.Nor.. Tak per la kan, dpt imbuhan merasa ALMOND BISCOTTI ni dan Kuih Belimbing serta kukis yg anak dara buat tu.. hehe
ALMOND BISCOTTI
source : Technicolour Kitchen
source : K.Nor@SecubitGaram
2 cups (280g) all purpose flour
1 cup + 1 tablespoon (212g) granulated sugar ~ k.nor guna 175gm
1 ¼ teaspoons baking powder
1/8 teaspoon salt
3 large eggs
2 tablespoons Amaretto ~ k.nor skip
1 teaspoon vanilla extract
150g whole almonds, toasted and coarsely chopped ~ k.nor tak chopped
1 cup pistachio ~ k..nor add
Preheat the oven to 150°C/300°F. Position a rack in the middle of the oven and line a large baking sheet with baking paper.
Combine the flour, sugar, baking powder, and salt in a medium bowl and mix together thoroughly with a whisk or fork. Set aside.
Whisk the eggs, amaretto and vanilla in a large bowl until well blended. Stir in the flour mixture and then the almonds (& pistachios) The dough will be thick and sticky. Scrape the dough into a long log shape lengthwise on the cookie sheet. Wet your hands and shape the dough into a long flat loaf about 30x10cm (12x4in).
Bake until firm and dry, about 50 minutes. Remove from the oven and let cool for about 10 minutes. Line the cooled cookie sheet with baking paper again.
Carefully remove the baking paper from the loaf and transfer it carefully to a cutting board. Using a long serrated knife, cut the loaf on the diagonal into slices 1.25 to 2cm (½ to ¾in) wide. Lay the slices, cut side down, on the cookie sheet. Toast the biscotti for 40-50 minutes or until the cookies are golden brown. Place the cookie sheet on a rack to cool. Cool the cookies completely before stacking or storing. May be stored, airtight, for several weeks.
Makes 2 dozen biscotti
* peringatan utk k.nor di kemudian hari :
kena kurangkan lagi sukatan gula dlm 30gm
source : K.Nor@SecubitGaram
2 cups (280g) all purpose flour
1 cup + 1 tablespoon (212g) granulated sugar ~ k.nor guna 175gm
1 ¼ teaspoons baking powder
1/8 teaspoon salt
3 large eggs
2 tablespoons Amaretto ~ k.nor skip
1 teaspoon vanilla extract
150g whole almonds, toasted and coarsely chopped ~ k.nor tak chopped
1 cup pistachio ~ k..nor add
Preheat the oven to 150°C/300°F. Position a rack in the middle of the oven and line a large baking sheet with baking paper.
Combine the flour, sugar, baking powder, and salt in a medium bowl and mix together thoroughly with a whisk or fork. Set aside.
Whisk the eggs, amaretto and vanilla in a large bowl until well blended. Stir in the flour mixture and then the almonds (& pistachios) The dough will be thick and sticky. Scrape the dough into a long log shape lengthwise on the cookie sheet. Wet your hands and shape the dough into a long flat loaf about 30x10cm (12x4in).
Bake until firm and dry, about 50 minutes. Remove from the oven and let cool for about 10 minutes. Line the cooled cookie sheet with baking paper again.
Carefully remove the baking paper from the loaf and transfer it carefully to a cutting board. Using a long serrated knife, cut the loaf on the diagonal into slices 1.25 to 2cm (½ to ¾in) wide. Lay the slices, cut side down, on the cookie sheet. Toast the biscotti for 40-50 minutes or until the cookies are golden brown. Place the cookie sheet on a rack to cool. Cool the cookies completely before stacking or storing. May be stored, airtight, for several weeks.
Makes 2 dozen biscotti
* peringatan utk k.nor di kemudian hari :
kena kurangkan lagi sukatan gula dlm 30gm