has long wanted to make biscotti . This is a comprehensive semi-sweet version that can be tailored to any taste, including salt.
Biscotti is a twice baked biscuit, very crisp, rich dipping in coffee or milk.
For a dozen biscotti needed:
1. 3 / 4 cups whole wheat flour
2. 1 / 2 cup all-purpose flour
3. 1 / 4 teaspoon granulated yeast
4. 1 / 3 cup white sugar
5. 2 eggs
6. 1 / 4 cup liquid milk
7. juice of half a lemon
8. Lemon zest, vanilla, spices to taste, pinch of salt.
9. 1 / 2 cup flaxseed
Join flour, yeast and sugar. Integrate with the eggs one by one. Add milk, lemon juice and zest, vanilla and spices (I used cinnamon and ground cloves), and finish with salt and flax seed. Make sure they participate each ingredient before adding the next.
rapidly forms a smooth mass and nice color. You could use a little flour on hands and on the table to facilitate the mixing light.
point of sugar can vary, will incorporate more than directed.
In tray with waxed paper and place the dough into a large rectangular cake not too thin, and carry preheated oven. Cook for about 180C 30 to 35 minutes. Remove pan from oven and let cool . This step is very important.
Once cold, cut the cake into slices, for it use serrated knife and make diagonal cuts or too thin nor too thick.
Carry back to oven tray with wax paper, for 20 minutes to 150C, at 10 minutes to give back to the biscuits to brown on both sides.
baked in this double become very crispy. Turn off the oven but do not remove the pan until cool and dry well is completed. This is another very important step.
If you want softer retail bake time, but they are really good crisp rich.
Bon Appetit.
