Crispy almonds(yi shi xing ren cui )

Crispy almonds

Introduction:

"Biscotti" usually refers to Italian crisps. There are many ways to make them. They are oily or non oily. Generally speaking, they are mixed with various kinds of nuts, almonds, peanuts, figs, walnuts, etc. some people add raisins or cranberries to increase the level and taste. Biscotti has a history of several centuries in Italy. Due to its unique baking method, Biscotti must be baked twice to completely dry the moisture in the biscuit before it will present the characteristics of hardness and crispness. It is also because this biscuit has no moisture at all, so it is not easy to deteriorate and is very resistant to storage. Therefore, it is said that it was the best choice for sailors sailing on the sea. Sailors sailing for a long time took this biscuit which can be preserved for a long time as food. The most common way to eat Biscotti is to soak it in a cup of mellow coffee, preferably espresso, or a cup of Italian wine, especially Vinsanto. In Italy, Biscotti is often dipped in coffee for breakfast and served with an Italian ice cream spumoni. Of course, Biscotti can also be used as a general biscuit to taste its fragrance alone. However, Biscotti is the most popular way to eat, or as a kind of "tipping cookies", with a drink. A few crisp Biscotti, with coffee or tea, nestled in the sofa, looking at a favorite magazine, is two words, comfortable

Production steps:

Materials required:

Almonds: 60g

Powdered sugar: 1 spoonful

Almond powder: 40g

Low gluten flour: 120g

Lead free baking powder: 2G

Fine granulated sugar: 70g

Vanilla flavor: 4 drops

Salt: 1g

Egg yolk: 2

Fresh milk: 30ml

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Yi Shi Xing Ren Cui