Fans of sweet crackers, crumbly cortiers and other similar baking are offered to prepare Biscotti - classic Italian dry cookies with solid texture, rich taste and plenty of additives (most often almonds and dried fruits).

Translated from Italian Biscotti means "twice baked". From the mixed test, "sausage" is formed and goes into the oven. Then the product is cut into slices and baked again, dried until preparedness. The shelf life of such a cookie is quite large, so this baking can be done by the future.

Ingredients:

• almonds - 60 g;
• sugar - 80 g;
• vanilla sugar - 1 h. spoon;
• dough breakdler - ½ h. spoons;
• flour - about 150 g;
• eggs - 2 pcs.;
• salt - chip;
• raisins, dried cranberries - 20-30 g (or other dried fruits / candied).

Biscotti Classic Recipe With Photo

How to cook biscamed cookies

1. Almonds pour boiling water, we leave for 5-10 minutes. Dummy liquid, remove the sparkled skin (if nuts are poorly cleaned, poured boiling water again).
   
2. Peeled almonds with a knife or fragment in a bowl of the blender, but not to the crumb.
   
3. One whole egg and one egg yolk mix with salt, ordinary and vanilla sugar. Slightly whipped (up to light foam). Self-remaining protein.
   
4. Add the most part of the flour (approximately 100 g), pre-mixing with a baking powder. We stir the mass. Next, we gradually plug the flour before getting a dense, but plastic and slightly sticky dough.
   
5. We introduce the fragments of almonds, raisins and cranberries, or other nuts and dried fruits. Mix the dough again, evenly distributing the additives inside the mass.
   
6. We divide the dough in half. Each part rolls into a thin "sausage" about 20 cm long. We are laying out the blanks on the stained parchment paper. The surface of the bars slightly lubricate the pending protein (not the entire protein takes).
   
7. We send the workpiece into the preheated oven. We bake at 180 degrees 25 minutes.
   
8. After time, remove the baking sheet. Let's give 5-10 minutes for cooling, and then sharp knife cut into slices, slightly diagonally. Thickness pieces - 1-1.5 cm.
   
9. Rows lay out almost ready-made cookies back onto a baking sheet (cut on paper). Drink another 10-15 minutes in the oven, maintaining the temperature at 180 degrees. Finished products fully cool.
   
10. Traditionally, Biscotti is served with dessert wine - a slice of cookies is immersed in the drink, swing and only after that eating. But no worse for this purpose will suit tea, coffee or milk. Store cookies in package or tightly closing capacity. The shelf life of this baking reaches 3-4 weeks.
    

Classic Biscotti Cookies with almonds, raisins and cranberries are ready! Bon Appetit!

Hello everyone! Today I suggest you make a very tasty crisp cookies, how to cook Italian crackers biscotti, I will tell in detail. They are easy to prepare, it turns out fragrant and superbly suitable for a cup or tea.

To bake this Italian delicacy, it is not necessary for exotic products, because it is not for nothing that everything is genius simply. For your convenience, I designed a recipe step by step and photo.

If not abuse, then biscotti can even be useful for the body, thanks to the content of cranberries and almonds rich in vitamins and minerals.

What do you need?

1. Almonds - 150 gr.
2. Chicken eggs (you can use and quail or from a ceskery - what is found) - 4 pcs.
3. Wheat flour - 400 gr.
4. Cold boiled water - 1 tbsp.
5. Sugar - 1 cup (250 gr.)
6. Dried cranberries - 50 gr.
7. Vanillin (Vanilla Sugar) - 1 bag.
8. Golder - 1 tsp.
9. Salt - 1 tsp.

Preparation of ingredients:

First, lay out all the products on the surface surface, so as not to look for them for a long time.

To get better, I am very advised to carefully sift the flour. Salt prefer to take an iodized or food sea, as it contains more beneficial substances than the usual.

As for the bundle, it is quite simple to make independently of 12 teaspoons of wheat flour or potato starch, 5 tsp. soda and 3 ppm citric acid. All this needs to be mixed, as a result, the mixture will be enough for a long time.

Eggs are very easy to check for freshness, place in a glass with water. A good, fresh egg will go to the bottom, and a rotten will hang out in the middle or comes at all because of the hydrogen sulfide accumulated under the shell, the very gas, giving a characteristic unpleasant odor.

We start cooking:

1. Separate a third of nuts (50 gr.) And we clean out of the skin, by placing 10-15 minutes in a boiling water meal, which is then merged.

The peel will be very easy, it is enough to lose almond between the palms.

2. Now we need to dry nuts, for this we will drag the bakery paper baking sheet and pour the almonds there. We leave for 10 minutes at a temperature in the oven at 140-150 degrees.

Turn off the fire, cool nuts and grind them with a knife or any other convenient way (for example, in a mortar) on large pieces.

3. While the almond is dried, you can do the test. For him, you need to take 1 egg, turn the protein from the yolk and add 3 other eggs to the yolk, it is better to take this one. Leave protein, as we will lubricate our biscotti. At the eggs we attach vanillin and a spoonful of water, mix thoroughly. It is advisable to do it a whisk.

4. The next step - in a separate bowler, how to mix, salt, sugar and baking powder.

5. Turn on the oven until it is warmed up to 180 degrees, add to the flour mixture egg.

6. We wash your hands, gradually add chopped nuts - and dried, and ordinary.

7. Pour cranberry powder and mix very carefully to form a homogeneous mass.

8. We divide the dough to 3 equal.

9. Parts and from each form a sausage. A baking sheet with paper and lay out our billets, lubricate from a whipped protein and leave for half an hour at 180 degrees.

11. Cut the defects with slices of about 1 * 1 cm.

12. We send in the oven for 10-15 minutes until they become ruddy and dry.

13. Cookies are ready, pleasant appetite!

As you can see, nothing is complicated. You can change the recipe and add other nuts to the dough - walnut, peanuts, cashews, hazelnut. It turns out very tasty if we use spices - cinnamon, ginger, cardamom and various seeds, such as poppy, sesame, linen seed or sunflower.

Do not be afraid of experiments, invent your own dishes! Use for cooking only high-quality and fresh products.

Italian Biscotto (Biscotto) or Biscotti (they speak more often about them in a plural) know, without exaggeration, everything. It is not easy, it can be called a symbol of a huge world of cookies. True, outside Italy, including in our country, the term biscotti is not quite true. Italians use it to designate all kinds of dry, crispy baking of various shapes, sizes and flavors. We also mean only one kind, which in the republic is called Cantuchini (Cantuccini), Cantucci (Cantucci) or Biscotti from Prato (Biscotti di Prato).

Therefore, the question arising from some people "What is the difference between Biscotti and Cantucci?" It will seem ridiculous in their homeland. Cantucci is a variant of Biscotti, and in our understanding, in general, the same pastries.

Cantucci recipe appeared relatively recently - B, presumably in 1691 in Prato. And biscotti, like dry and long stored baking, were born in yet. They were made for soldiers leaving for long marches. Fresh pellets, pretended by almond, after cooking once again baked to remove moisture residues. Hence the name Biscotti, which means "twice baked." The shelf life of such a delicacy was so large that Plinius Senior philosopher (Plinius Maior) once bragged that they would be edible for several centuries. When the Roman Empire collapsed, together with her and cookies before the Renaissance period.

The non-fresh bun, Tuscan bakers filled with new aromas. They added anise vodka, lemon, various spices to the dough. Almonds entered the cookie later, and then began to use other nuts and dried fruits, as well as raisins, figs, dates and quince. The most bold culinary taste of Biskotti was complemented by pieces of chocolate.

In the XIX century, Antonio Mattei (confectioner from Prato) put the point in search of the best version of Cantucci, developing a recipe that became classic. He received many awards at exhibitions in Italy and abroad. A special assessment was honored at the World Exhibition in Paris in 1867. His store "Mattonella" still exists today in Prato and is considered the place of "storing the tradition of Cantucci."

Description

Biscotti has a traditional elongated shape resulting from cutting a baked test diagonally. The surface of the cookie is golden with the inclusions of one-piece almond. Length can be different, but, as a rule, does not exceed 10 cm.

Cantucci dough consists of flour, sugar, eggs, almonds and butter. Sometimes sugar in the recipe is replaced with honey, and butter - olive. Almonds in baking are used not roasted. Traditionally, Cantucci is sold, accompanied by another Tuscan delicacy Brurtti Ma Buoni.

Sometimes under the name "Biscotti di Prato" you can find a not quite classic option. This can be as one of the many versions of Cantucci and fake the original variety. The latter is often distinguished by the lack of oil and the presence of a large number of flavors.

Recipes

One of the Italian desserts, which you can easily prepare, it is Cantucci - sweet delicacy with a taste of home comfort. In Italy, it is traditionally accompanied by a glass of Santo wine or served at the end of the meal.

There are many versions of Biscotti di Prato. For example, an option with pistachios. But the original recipe of this cookie includes only almonds.

Classical

To prepare classic Cantucci you will need:

• Flour - 400 g;
• Eggs - 3 pcs.;
• Bakery powder (baking powder) - 0.5 bags;
• Sugar - 100 g;
• Almonds - 100 g;
• Salt is a pinch.

To knead the test, it is necessary to prepare a working surface. Wash and wipe the table or a large cutting board in advance. I smell a slide of flour on it, on the top of which we make a great deepening. We send a baking powder, sugar, salt and eggs. Thoroughly mix all your hands. The result is very elastic, soft mass. If the dough turned out to be tough, then add some milk, if liquid - we sleep a handful of flour. Do you like more tender baking? Then pour to mass 15 g of melted butter.

Almonds slightly fry in a pan or in the oven. The process should take just a few minutes, as nuts reach until prepared when baked in the test.

Ready almonds are added to the resulting mass and mix to a uniform distribution of nuts. Finally form long and narrow bats. Their width does not exceed 3 cm.

Heat the oven to 180 degrees, and a baking sheet with parchment paper, on which we distribute the dough butter. We bake about 20 minutes. As soon as they start hardening, remove and cut into pieces with a thickness of about 2 cm.

Almost ready-made biscotti di prato we again send it in the oven, but for 10 minutes. Get out of the furnace and let me cool. Your Cantucci diversify the casual menu or become a wonderful aperitif to the guilt on the holiday table.

From Julia Vysotskaya

The famous actress and part-time TV Chef also did not cost without the recipe for Italian biscotti. Its versions have additional ingredients.

So, for Biscotti from Julia Vysotsky, you will need:

• Flour - 200 g;
• Sugar - 125 g;
• Lemon - 2 pcs.;
• Eggs - 2 pcs. and separately 1 yolk;
• Almonds - 65 g;
• Creamy oil - 2 tbsp. spoons;
• Pecan nuts - 65 g;
• Basin - 0.5 tbsp. spoons;
• Corn or buckwheat flour - 1.5 tbsp. spoons.

For the start, we beat the eggs and yolk with a wedge to an increase in volume by 2 times. Flour connect with a breakdler. Piece of nuts are crushed into a small crumb. In a deep bowl mix the prepared components, add a zest and 1 tbsp. Spoon of lemon juice, melted butter, solid nuts and corn flour. We wash the dough and form one long and wide loop of a height of about 2 cm.

We bake in the oven preheated to 150 degrees about 40 minutes. We cut on slices that are dried at 180 degrees until Cantucci's crust is shred. We give baking to cool and enjoy Biscotti from Julia Vysotsky, accompanied by a cup of coffee.

Calorie

Like other sweet delicacies, Biscotti is a rather calorie product. The 100 g of the dessert contains about 430 kcal folding from:

• Proteins 8.3 g;
• Fats 12.6 g;
• Carbohydrates 70.5 g

Most of the nutritional value is due to the presence of sugar and almonds, so cookies are far from the diet of people leading a healthy lifestyle, or, on the contrary, having overweight problems. Although cholesterol content in Cantucci is relatively small - about 17 mg per 100 g.

Even the dietary version without butter contains about 400 kcal. Therefore, if you can eat 2-3 Cantuchia and stop, it will be an excellent option for your body. If your dose of biscotti is a pack of 250 g, it is better not to keep cookies in your storekeeping.

On this story about the famous cookie approached the end. No doubt, homemade baking is not equal. But to bring the taste of his biscotti to the perfect, just need to try the original in his homeland. Hurry up in Italy, live boldly, joking on a sober head and remember: "There is no smoke without fire, and Biscotti - without a second baking!"

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What is biscotti

The word "biscotti" is a plural from "Biscotto", which translated from Latin means "baked twice". The method of cooking Biscotti has not changed - they are still baked twice. First, long battons are baked, then they cut them along with comfortable slices and boil again to dry and make crispy. By the way, the biscuit familiar to everyone received his name from Biscotti, but did not save the main principle of cooking - the biscuits are baked only once and remain soft.

History of Biscotti.

Cuccotti crackers are not so simple, as they seem. Their history has at least 2000 years. Roman legionnaires fir biscotti during their long trips, and Pliny senior believed that these crackers would remain edible and after many centuries. Christopher Columbus took Biscotti's big stock in his expeditions, so they participated in the opening of America. For many centuries, Biscotti and their ancient Egyptian and Roman ancestors were the main way to keep bread during long journeys and provide a large army or crew of the merchant ship. For long expeditions, the crackers began to harvest for half a year and baked them 4 times to completely dry. After that, they were not terrible heat and cold, sea water, rain and mold. The information was preserved that the Sailor of the Spanish Armada in the XVI century every day received 450 g of superstars and beer to swing them.

Biscotti varieties

The basic recipe that recorded the Italian confectioner Antonio Matte in the XIX century, contained only 3 main ingredients: flour, sugar, eggs. As additives for Biskotti, nuts traditionally used nuts and a whole crude almond. Such simple almond biscotti is still preparing in the city of Prato in Tuscany. It is usually served after lunch accompanied by freshly squeezed orange juice.

Now there are many recipes of Biscotti, and in every Italian cafe you can meet several varieties to choose from. In the dough for Biscotti, cinnamon, anise, orange zest, pistachio, hazelnut, seeds, fruits and dried fruits, pieces of chocolate, various liqueurs and extracts are added. Biscotti is covered with chocolate and icing, so that they look no less attractive than cakes.

In Italy, Biscotti can also call Cantuccini or Cantuchi, which can be translated as "coffee beam". Under the word Cantucci also hid a cruck, but prepared by another recipe: from yeast dough or with the addition of acidic ingredients. Cantuchi is obtained more air, but also more dry, compared to Biscotti. Such crackers are traditionally prepared in Sardinia and Sicily. The confusion began because of Konder Antonio Mathei, on the sign of which both names were written. In addition to Biscotti and Cantuccini in Italy, there are also ordinary breadcrumbs, baked twice - large, unsweetened, cooked on olive oil with spices. Italian biscotti or baked twice have many relatives worldwide: Spanish Carcinoli, German Zwibek, Jewish Mandelbrod. And in America, the word "biscuit" is not the mild cake at all, but the same crispy biscotti.

What eat biscotti

No matter how tasty Biscotti, in essence they are solid crumbs. Therefore, they are never served separately from drinks. In Italy, there is a whole ritual: relax after lunch with a glass of red wine, loyering Biscotti or Cantuchi into it. In Catalonia, dessert wines are used for these purposes - Muscat or Muscattel. From pieces of biscotti are preparing puddings, soaking them with milk and something sweet. Soups are thickened with soups thicken, add them to meat stews, sauces and filling. In France and in the United States, Biscotti makes in coffee, tea, milk or juice, and in South America, you can meet local residents using a drink for this purpose.

Recipes Biscotti.

Classic almond biscotti

Ingredients:
280 g of wheat flour,
130 g of sugar,
100 g of the whole almond
50 g of raisin
3 eggs,
1 tsp. baking powder
1 tsp. vanilla sugar,
1 Chipping salt

Cooking:
Preheat oven to 175ºС. Ship the baking paper baking paper. Satch down flour, add salt, sugar and baking powder. Eggs up to the puff, pour into the flour mixture and knead the dough. Add almonds and raisins, wash the dough again with your hands, divide into 3 parts and lay them on the baking sheet. The dough will be sticky, so wech your hands and wet hands form the oblong batons in full swing. Bake the baton for about 20 minutes before the appearance of a crust.

Slightly cooled Batons Cut the diagonally to pieces 1-1.5 cm. To exactly cut the almond nuts, use a serrated knife. Place Biscotti on the baking sheet and come into the oven for 15-25 minutes, depending on the thickness and the desired consistency. If you want to get biscotti with a soft middle, bake 15 minutes. For completely dry crispy biscotti, increase the time of re-baking up to 25 minutes.

Apple Biscotti.

Ingredients:
400 g of flour,
200 g sugar,
1 tsp. baking powder
1 tsp. salts
3 eggs + 1 yolk,
2 tsp cinnamon
100 g fresh apples,
100 g of raisin
50 g of walnuts

Cooking:
Eggs and yolks. Wake up with sugar. Sketch the flour, add a baking powder and salt and gradually pumped this mixture to the eggs, continuing to beat at low speed. Purified from the peel apples Cut into cubes, mix with raisins and chopped nuts and interfere in the dough. Divide the dough on 2-3 parts, form it from them, lay out a baking tray and bake for 20-25 minutes at 170º. When the bars are completely cooled, cut them into pieces of about 1 cm wide, sprinkle with water and return to the oven for another 10-15 minutes. Apple Biskotti is not stored for a long time, as water remains in the apples. It is advisable to eat them for 1-2 days.

Ginger Biscotti.

Ingredients:
2 cups of flour,
0.5 glasses of sugar,
Zestra 1 lemon,
1 tsp. baking powder
1 pinch of salt,
1 cup of almonds
0.3 glasses of fresh ginger root,
3 eggs,
Cinnamon, sugar for putting

Cooking:
Mix the sifted flour, sugar, zest, baking powder and salt. Wear eggs, pour into dry ingredients and mix thoroughly. Add ginger and almonds, mix again. Put the dough on the treated surface and explore the flour, until it stops sticking. Divide the dough on 2-3 parts, form long baton from them, lay out a baking straight onto the latter paper, sprinkle with sugar and cinnamon and bake 15-25 minutes at 180º.

Place the baton on the grille. Diagonal cut them on slices of about 1 cm wide, lay out on the baking sheet and bake about 15 minutes. Fully cool the biscotti before packaging into the container.

Fast sandy biscotti

Ingredients:
200 g butter,
1 cup of sugar,
3 eggs,
1 tsp. baking powder
3.5-4 cups of flour,
1 tsp. Corn

Cooking:
Melt oil, mix with sugar, eggs and baking powder. Gradually, squeeze the sifted flour before getting a dense nelipe dough. Roll the dough in 3-4 sausages in full swing, sprinkle with cinnamon and bake on parchment 15-20 minutes at a temperature of 190ºС. Slightly cool the blanks, cut on slices with a width of 1.5-2 cm, lay out on the tray and bake another 10 minutes on each side. Ready biscotti cool on the grid.

Orange biscotti in chocolate

Ingredients:
2 cups of flour,
1 tsp. baking powder
0.5 ppm soda,
0.3 cl. salts
0.5 glasses of sugar,
3 eggs,
3 tbsp. honey
2 tbsp. Orange zest
250 g of chocolate.

Cooking:
Preheat oven to 175ºС. Ship the baking paper baking paper. Mix the sifted flour, salt, soda and baking powder. Take the eggs with sugar, add honey and zest, mix. Patch the flour mixture, carefully stir up to uniformity. Sprinkle your hands with flour, divide the dough in half, put on the bastard and form 2 long batches. Bake them 30-35 minutes, until golden and cracks from above.

Completely cool the batons and cut the bread knife on the lobs with a width of 1.5-2 cm. Lay out the cruck on the baking sheet and bake at a temperature of 160ºС for another 15 minutes. In the middle of baking, turn the cruck on the other side. While the finished breads are cooled on the grille, melt the chocolate in the microwave or on the water bath on the stove. The top of each crush is dipped into chocolate and put a cracker vertically on the dry side so that the chocolate can flow freely. When chocolate completely freezes, put Biscotti into a sealed container.

This Italian cookie is very simply preparing at home, use in preparation raisins, grieving, prunes and nuts - the delicacy will be released for glory!

To bake this Italian delicacy, it is not necessary for exotic products, because it is not for nothing that everything is genius simply. For your convenience, the recipe is step-by-step and photo.

If not abuse, then biscotti can even be useful for the body, thanks to the content of cranberries and almonds rich in vitamins and minerals.

• Almonds - 150 gr.
• Chicken eggs - 4 pcs.
• Wheat flour - 400 gr.
• Cold boiled water - 1 tbsp.
• Sugar - 1 cup (250 gr.)
• Dried cranberries - 50 gr.
• Vanillin (Vanilla sugar) - 1 bag.
• Bustyer - 1 tsp.
• Salt - 1 tsp.

To get better, I am very advised to carefully sift the flour. Salt prefer to take an iodized or food sea, as it contains more beneficial substances than the usual.

As for the bundle, it is quite simple to make independently of 12 teaspoons of wheat flour or potato starch, 5 tsp. soda and 3 ppm citric acid. All this needs to be mixed, as a result, the mixture will be enough for a long time.

Eggs are very easy to check for freshness, place in a glass with water. A good, fresh egg will go to the bottom, and a rotten will hang out in the middle or comes at all because of the hydrogen sulfide accumulated under the shell, the very gas, giving a characteristic unpleasant odor.

Separate a third of nuts (50 gr.) And we clean out of the skin, by placing 10-15 minutes in a boiling water saucer, which then merge.

The peel will be very easy, it is enough to lose almond between the palms.

Now we need to dry nuts, for this we drag the bakery paper baking sheet and pour the almonds there. We leave for 10 minutes at a temperature in the oven at 140-150 degrees.

Turn off the fire, cool nuts and grind them with a knife or any other convenient way (for example, in a mortar) on large pieces.

While the almond is dry, you can do the test. For him, you need to take 1 egg, to win the protein from the yolk and add 3 other eggs to the yolk, it is better to take this sort of eggs. Leave protein, as we will lubricate our biscotti. At the eggs we attach vanillin and a spoonful of water, mix thoroughly. It is advisable to do it a whisk.

The next step - in a separate bowler, how to mix sifted flour, salt, sugar and baking powder.

We turn on the oven until it is warmed up to 180 degrees, add eggs to the flour mixture.

We wash your hands, gradually add chopped nuts - and dried, and ordinary.

Pour cranberry powder and mix very carefully to form a homogeneous mass.

We divide the dough to 3 equal.

Parts and from each form a sausage. A baking sheet with paper and lay out our billets, lubricate from a whipped protein and leave for half an hour at 180 degrees.

Cut the defects with slices of about 1 * 1 cm.

We send in the oven for 10-15 minutes until they become ruddy and dry.

Cookies are ready, pleasant appetite!

As you can see, nothing is complicated. You can change the recipe and add other nuts to the dough - walnut, peanuts, cashews, hazelnut. It turns out very tasty if we use spices - cinnamon, ginger, cardamom and various seeds, such as poppy, sesame, linen seed or sunflower.

Recipe 2: Italian Biscotti with chocolate and cinnamon

The name of the popular Italian cookie is translated as "twice baked." This is because first the biscuit bakes in the form of the polenta, and then cuts into pieces of cookies, which are dried in the oven.

• Eggs - 1 pc.
• Sugar sand small - 70 g
• Flour - 120 g
• Vanilla sugar - 1 bag
• Basin - 0.5 h. Spoons
• Cinnamon hammer - 1 h. Spoon
• Almond - 50 g
• Cedar nuts - 50 g
• Bitter chocolate - 50 g

Heat the oven at 170 s. Naturenda Shipping paper for baking and lubricate vegetable oil.

Cut chocolate with small pieces and put aside.
To clean the almonds, fill it with boiling water, let it stand for five minutes, drain the water. Then pour boiling water again, wait five minutes, drain the water. After this procedure, the skin is easily removed, you only need to push the nuts slightly on the nuts.

Almonds dried with a paper towel and slightly fry in a frying pan without oil to ruddy color. Stir all the time. Then cut the circles and postpone.

Very good to sweat the egg, sugar and vanilla sugar. Before the appearance of white foam.

In a separate bowl, ask me flour, cinnamon and a baking powder.

Again, seek flour with cinnamon and a baking powder, but already in the egg mixture. All neatly and thoroughly mix the shovel. The dough is obtained dense, but rather lush.

Align in the dough nuts and chopped chocolate.

Turn over the dough on the flour surface. Form two sausages, with a diameter of 3-4 cm. Put on the prepared tray. Bake 25-30 minutes to ruddy color. I bake in the top-bottom mode, without blowing.

Retail remove out of the oven and let cool within five minutes. Oven not turn off. "Sausages" put on the cutting board and cut the diagonally on the pieces of 1 - 1.5 cm thick.

These pieces shift again on the tray and hang for 6 minutes in the oven. Then turn them and bake for another 6 minutes.
Retail remove out of the oven and let it cool within 5 minutes. After that, lay out biscotti on the grille or wooden board and leave until complete cooling.

Store crackers in a sealed container or a jar with a screw lid. 2 weeks are stored for sure.

Recipe 3, step-by-step: chocolate biscotti with nuts

Cookies are crispy, remotely similar to the cracked crackers. They are served to coffee, tea and even guilt. They are great for easy snack or breakfast.

• 190g flour
• 150g Sahara
• 60g Room Temperature Cream Oil
• 40g cocoa
• 2 eggs
• 100g nuts (I have cashews)
• 1 tsp. Basin
• A pinch of salt

From this number of ingredients, 12-13 rather large cookies are obtained. Nuts can be taken any. I like most with cashews or hazelnuts. They are preparing quickly - along with baking will take no more than an hour.

Quickly cut nuts.

White oil with sugar.

One add eggs, every time thoroughly whipping.

Add cocoa, breakthrower and pinch salts. Mix the mixer to a homogeneous mass.

To the chocolate mass, add 100g flour, mix with a spoon and add the remaining 90g.

The dough is very thick.

Add nuts, mix.

We lay out the dough on the baking tray is covered with parchment or rug.

We form a rectangle with a width of about 12 cm and 2 cm high and put in advance the oven preheated to 180s for 25-30 minutes. From the finished attitude, the toothpick should go dry.

Lay out the crude on the grid. Let him cool down to a temperature, comfortable for hands.

Cutting it with a bread knife for thin slices with a thickness of 1 cm.

Again lay out everything on a baking sheet and dried another 8-10 minutes.

That's all! Cookies ready! It is necessary to store it in a closed container (just completely cool down before you clean).

Very these chocolate and nut cookies are good with milk! Although, of course, you can hurt them and under a cup of fragrant coffee or tea. Bon Appetit!

Recipe 4: Almond Biscotti with White Chocolate

In this recipe, the test includes raisins and almond nuts. If you wish, you can replace almonds on peanuts or walnuts, as well as add any dried fruits and lemon zest. White chocolate, which is covered by biscotti, can be replaced with milk, tupell or peanut butter.

• 150 g almonds (walnuts);
• 2 eggs;
• 150 g of sugar;
• 150 g of butter;
• 300 g of flour;
• 1 t. Spoon breakdown for dough;
• a pinch of salt;
• 100 g of raisin;
• 100 g of white chocolate.

Flour ask for a bustle bowl, add a pinch of salt. Cold oil Put in cubes, then fold it into the bowl of the kitchen combine, add sugar and move everything into the crumb.

Add eggs to the oil, continuing to beat. Then gradually spare flour. Add chopped nuts and raisins. The resulting dough is well ejected on the spoiled flour surface, wrap in the film and send to the refrigerator for half an hour.

Heat the oven to 180 gr. Bakery baking tray. Remove the dough from the refrigerator, reveal again, form a flat bar from it. Place the dough on the baking sheet, send in the oven for 15 minutes.

Remove the baking sheet from the oven. Cut the loop to pieces with a thickness of 1-2 cm. Explore the resulting cookie on the contrary cut up and send again into the oven, be baked another 10-15 minutes.

Finished cookies slightly cool, pour the melted white chocolate or lubricate peanut butter. If you wish, you can decorate a delicacy by sprinkling with nuts or raisins. Bon Appetit!

Recipe 5: Biscotti with Kuragya and Prunes (step by step)

In this recipe, prunes, kuraga and walnuts are used as flavoring additives. However, depending on the taste and availability of products in the refrigerator, you can use other components. For example, almonds, cashews, hazelnuts, peanuts, raisins, cinnamon, anise, pistachios, seeds, orange zest, fruits, dried fruits, pieces of chocolate, liqueur, extracts, etc.

• Flour - 280 g
• Sugar - 100 g
• Eggs - 3 pcs.
• Bustyer - 1 tsp.
• Prunes - 50 g
• Kuraga - 50 g
• Walnuts - 50 g
• Salt - chipotch

First of all, wash and hollow warm water with prunes. Leave dried fruits for 10 minutes so that they become soft. After a well-tied paper towel and navel slices.

Walnuts are also detail slices. If they are raw, then pursue them in a clean and dry pan.

Take two bowls, in a large way there are two whole eggs and one protein, and in a small piltery one yolk is taken. They will grease crackers.

In a bowl to the eggs, sugar and a mixer with a mixer to zoom in volume by 2-3 times.

In the egg air mass we will add a pinch of salt and a mound of the flour, which I ask through a fine sieve.

Knead the dough.

Add prepared nuts and dried fruits to it.

Re-knead the dough.

The dough consistency will be sticky, so I form it with a length of sausage with wet hands. Baretchik Put on a baking tray Cooking with parchment.

The yolk is mixed with a fork and silicone brush with a lubricant roll of dough.

The oven is heated to 180 degrees and send backotti baked.

After 20 minutes, the roll will be covered with a ruddy crust, so it removes it from the roar.

A slightly cooled bar with a sharp knife with a slice with a thickness of about 1-1.5 cm.

We post them on the bastard and send it into the oven.

Reducing the heating to 150 degrees and dried crackers during 15-20 minutes depending on the thickness of the product and the desired consistency. Want to get biscotti soft - bake 15 minutes, completely dry and crispy - the re-baked time will increase to 25 minutes.

In this recipe, I dried up the crackers for 25 minutes. They are obtained crumbly with a pleasant sweet taste. At the same time, even after complete drying, do not become too hard.

Since essentially, Biscotti is solid crackers. Therefore, they are always served with drinks in which they dip before use. Italian crackers are served accompanied by fresh coffee, sweet wine or freshly squeezed orange juice.

Recipe 6: Biscotti Cookies with Pineapple and Dried Fruits

we offer you a new recipe simple and fast in the preparation of sweet bread, which has a juicy and rather dense dough, as saturated with nuts and dried fruits. It is perfectly combined with a morning cup of tea or coffee. From it you can cook fragrant biscotti (cookies, which is re-baked from the cooked bread), which can be beautifully pack and give friends.

• prunes 63 gr.
• figs 75 gr.
• picnics 30 gr.
• raisin 100 gr.
• kuraga 55 gr.
• hazelnut 20 gr.
• almonds 20 gr.
• walnuts walnut 30 gr.
• pistachios 20 gr.
• pineapple canned 250 gr.
• wheat flour 185 gr.
• cinnamon hammer 3 gr.
• dough breakner 10 gr.
• pineapple juice 110 gr.

Nuts crail, dried fruits and pineapples cut into medium cubes and folded into one bowl. Separately mix all dry ingredients: flour with a baking powder and cinnamon.

Flush flour to nuts and dried fruits and mix well. It is more convenient to do this in disposable gloves. Then pour pineapple juice and knead the dough, it should be uniform. If it is bad for yourself, you can add another 5 grams. Juice and stir again.

Oven turn on to warm up to 170 degrees. Little baking sheet with parchment paper. Shoot the dough on the baking sheet, shape a loaf and send to the oven. Bake until ready about 30 - 40 minutes, depending on the thickness of the bread. Readiness to check with a wooden skewer, it should come out of the middle of the dry bread.

Freshly baked bread can be cut and immediately served to the table. To taste it will be a soft cupcake, as saturated with nuts and dried fruits. And you can cook from it Biscotti: cut the bread with slices with a width of 1 cm.

Describe them back to the tray and still dry in the oven at 170 degrees for 10 minutes on each side. If you cut biscotty thoroughly, you need to dry longer. Right biscotti must be rather solid and crispy.

Recipe 7: Biscotti with orange sister (step-by-step photos)

• Wheat flour - 1.5 stack.
• Dough breakdler - 1 tsp.
• Zestra Orange (one)
• Salt (pinch)
• Egg chicken - 3 pcs
• Vanillin - 1 tsp.
• Sugar - 2/3 stack.

Preheat oven to 180 * p. Stay with parchment baking tray. Sift flour, baking powder, sugar and salt. Add zest.

Eggs beat a slightly wedge, add vanillin and pour the whole mass over flour. Mix well, knead a little hands. Add nuts, dry fruits to taste.

Put the dough on the baking sheet and, inamuing the hands with water, give a dough with a semicircular, slightly flattened shape. Bake for 30 minutes.

Get out of the oven, give a little cool, cut into thin strips with a sharp knife. Describe them on the contrary and send to the oven for another 10 minutes until they become dry and crisp.

Recipe 8: Biscotti from Julia Vysotskaya from corn flour

The recipe from TV lead is simple and with him you can easily handle yourself armed with our culinary recommendations.

• A glass with a small mountain flour wheat.
• Corn flour-150 gr.
• A little less cup of sugar sand.
• 3 chicken eggs.
• Soda, you can replace it with a breakdown of a 2/3 teaspoon.
• Vanilla bag.
• Cinnamon bag.
• 30 ml of lemon juice is needed to those who use soda.
• Almond chips, dates, hazelnuts, prunes, kuraga, chocolate, raisins, these ingredients you add in your own preference.

This biscuit cookie with nuts and other satisfying ingredients is preparing in time almost the same as the previous baking variation. The scheme of actions here is this, follow her step by step:

In a bowl, we put all the listed dried fruits and nuts and pour boiling water for softening. The mixture of softening, cut all this into small pieces. Nuts crushing blender.

The sugar mixes with flour, after, add the soda juice haired by juice, we all mix.

Chicken eggs are broken into the bowl and pour the vanilla and cinnamon, mix. Egg-grain with seasonings overflow and knead the dough, the dough should be elastic.

To the test, we spend crushed nuts and dried fruits, all wash everything.

We sprinkle the table with a small amount of flour and pour the dough, we mix well, and after divide on 2 identical lumps and from the lumps of test sausages in 25 cm. Long.

On the baking sheet rolling a sheet of parchment and lay out "sausages". Brass chamber at a temperature of 180 degrees. Future biscuit for 25 minutes. The time has expired, pull out the baking sheet and getting cold past 10 minutes.

We cut each sausage on a neat cookie, cut the burial, so the baking will be more beautiful. Re-send baking oven for 10 minutes, 10 minutes came out to turn the cookies and we proper not baked side as much as 10 minutes.