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參考 Nigella Lawson Feast 2004
第一次試做, 五月七日
這個硬餅乾是我們找很久的食譜, 在外面喝咖啡時, 大部份時候先生會點這個沾咖啡喝, 看他吃的很順口, 我也是偶而才嚐嚐, 不過想到在家喝咖啡時, 沒這塊硬餅乾, 總覺得少了些什麼, 幸好有 Nigella
我現在幾乎把她的食譜當聖經來唸, 喜歡的就拿來做看看, 非常實在, 吃的也很開心
我不知是做的太爽快還是真的吃到忘我, 居然沒將食譜留底就還書去了, 還好現在網路資訊很發達, 有被我找到有人放這道食譜上來, 還寫的很仔細呢
Check Jaynie Kitchen
第一次做時, 我有加巧克力豆, 但我們的感覺是太甜了一些, 所以第二次就取消巧克力豆, 改成多加杏仁的做法, 還真是正點啊
Makes about 20, depending on how big you want to make them
1 egg
100g sugar
1/2 teaspoon vanilla essence
few drops of almond essence
125g plain flour
1/2 teaspoon baking powder
1/4 teaspoon salt
50g shelled almonds (unsalted)
75g dark chocolate chips (or chocolate cut up into chunks the size of chips)
1. Pre-heat the oven to 180 deg C.
2. Place the egg and sugar in a bowl and beat with an electric whisk for several minutes on its highest speed. You will see the colour change from deep eggy yellow to a pale lemon, and the mixture will become moussily thick. Beat in the vanilla essence and a few drops of almond essence.
3. Fold in the plain flour, baking powder and salt with a metal spoon. Remember that you will probably need more flour - especially if you are using large eggs. The result should be soft dough that isn't sticky - otherwise it will be hellish to roll out in a few minutes' time...
4. Fold in the almonds and chocolate chunks/chips. Put the dough onto a floured board (this is when you'll realise if it is too sticky or not!) and shape into a long sausage shaped log about 25 x 5 cm
5. Lay the log onto a sheet of greaseproof paper (or I have those non-stick baking sheets that you just wash and re-use). I usually have to lay mine diagonally across the sheet....
6. Cook for 25 minutes. The biscotti log will have risen and spread quite a bit, and it will be a pale brown colour. Leave for 5 minutes to harden slightly. Then, on the diagonal, cut into the familiar biscotti shapes each about 1cm wide.
7. Put these back onto the baking sheet, laying them down flat, and cook for a further 10 minutes. Turn them over and cook for a remaining 5 minutes. By this time they should be golden brown and crunchy. Let them cool and then store in an airtight container (I use a 1-litre icecream container).
也不難做, 就麵糰的那個步驟比較黏手, 其他的都很容易
第二回合,五月十三日
後來有發現, 杏仁露多加一些, 風味更好呢
我一次要做二條的量, 因為先生太會吃了, 可以撐一週喔
這道也變成我們家的家常點心之一了
第一次試做, 五月七日這個硬餅乾是我們找很久的食譜, 在外面喝咖啡時, 大部份時候先生會點這個沾咖啡喝, 看他吃的很順口, 我也是偶而才嚐嚐, 不過想到在家喝咖啡時, 沒這塊硬餅乾, 總覺得少了些什麼, 幸好有 Nigella
我現在幾乎把她的食譜當聖經來唸, 喜歡的就拿來做看看, 非常實在, 吃的也很開心
我不知是做的太爽快還是真的吃到忘我, 居然沒將食譜留底就還書去了, 還好現在網路資訊很發達, 有被我找到有人放這道食譜上來, 還寫的很仔細呢
Check Jaynie Kitchen
第一次做時, 我有加巧克力豆, 但我們的感覺是太甜了一些, 所以第二次就取消巧克力豆, 改成多加杏仁的做法, 還真是正點啊
Makes about 20, depending on how big you want to make them
1 egg
100g sugar
1/2 teaspoon vanilla essence
few drops of almond essence
125g plain flour
1/2 teaspoon baking powder
1/4 teaspoon salt
50g shelled almonds (unsalted)
75g dark chocolate chips (or chocolate cut up into chunks the size of chips)
1. Pre-heat the oven to 180 deg C.
2. Place the egg and sugar in a bowl and beat with an electric whisk for several minutes on its highest speed. You will see the colour change from deep eggy yellow to a pale lemon, and the mixture will become moussily thick. Beat in the vanilla essence and a few drops of almond essence.
3. Fold in the plain flour, baking powder and salt with a metal spoon. Remember that you will probably need more flour - especially if you are using large eggs. The result should be soft dough that isn't sticky - otherwise it will be hellish to roll out in a few minutes' time...
4. Fold in the almonds and chocolate chunks/chips. Put the dough onto a floured board (this is when you'll realise if it is too sticky or not!) and shape into a long sausage shaped log about 25 x 5 cm
5. Lay the log onto a sheet of greaseproof paper (or I have those non-stick baking sheets that you just wash and re-use). I usually have to lay mine diagonally across the sheet....
6. Cook for 25 minutes. The biscotti log will have risen and spread quite a bit, and it will be a pale brown colour. Leave for 5 minutes to harden slightly. Then, on the diagonal, cut into the familiar biscotti shapes each about 1cm wide.
7. Put these back onto the baking sheet, laying them down flat, and cook for a further 10 minutes. Turn them over and cook for a remaining 5 minutes. By this time they should be golden brown and crunchy. Let them cool and then store in an airtight container (I use a 1-litre icecream container).
也不難做, 就麵糰的那個步驟比較黏手, 其他的都很容易
第二回合,五月十三日後來有發現, 杏仁露多加一些, 風味更好呢
我一次要做二條的量, 因為先生太會吃了, 可以撐一週喔
這道也變成我們家的家常點心之一了
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