开心果蔓越莓意式脆饼 Pistachio Dried Cranberry Biscotti

这个配方我个人挺喜欢的。

酥脆之中带有坚果和果干和柠檬和橙的香气。
蛮清新的口感。

和我爱的Flat White一起搭配，
好吃。

 

食谱取自Sashababie  原食谱来自Bon Appetit 杂志

以下是食谱的一半份量，少许更改

材料 Ingredients：

中筋面粉 100克

Demerara 糖 45克 （嗜甜者酌量增加）

燕麦片 25克

泡打粉 1/2 茶匙

苏打粉 1/4茶匙

盐 1/4 茶匙

葡萄籽油 25克

omega 蛋 1粒

柠檬皮屑约 1 汤匙

柳橙皮屑约 1 汤匙

香草精华 1/2 + 1/4 茶匙

蔓越莓干 30克

开心果仁 30克

100g Plain Flour
45g Demerara Sugar (Add more if you prefer sweeter)
25g Instant Oat
1/2tsp Baking Powder
1/4tsp Baking Soda
1/4tsp Salt
25g Grapeseed Oil
1 Omega Egg
approx 1tbsp Lemon Zest
approx 1tbsp Orange Zest
1/2tsp + 1/4tsp Vanilla Extract
30g Dried Cranbnerry
30g Pistachio Nuts

做法 Method：

1）把前六样材料放入搅拌盆里混合均匀，加入油，再混合。
Put the first six ingredients in a mixing bowl and mix well. Add in oil, mix well.
 

2）加入打散的鸡蛋、柠檬和橙皮屑还有香草精华，拌成团直到无粉粒。
Stir in egg, zest and vanilla extract until the mixture starts forming clumps. Continue kneading until no floury patches remain.

3）大致成团后，加入坚果和果干，轻轻拌入面团中。
Add the fruit and nuts and knead gently until evenly distributed through the dough.

4）把面团放在撒上少许面粉的按板上。撒些手粉，然后塑型，整成成长条状。
Turn the dough onto a lightly floured surface. With lightly floured hands, rolled the dough into a log shape.

5）送入预热烤箱180度烤30分钟。取出放凉后，用锯齿刀切薄片，切面朝上把饼干排在烤盘上，再以120度烤40分钟。
Bake at preheated oven 180 degree for 30 minutes. Remove it from oven,  using a serrated knife, cut the dough into slices approx 1cm thick, then lay them cut-side down on the baking sheet. Bake for another 40 minutes at 120 degree.

I am linking this post to the Bake Along event # 72 created by Joyce of Kitchen Flavours,  Lena of Frozen Wings and Zoe of Bake for Happy Kids

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I'm submitting this post to Cook and Celebrate (Christmas 2014), organized by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

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I'm submitting this post to "My Treasured Recipes #4 - Ho Ho Ho It's Christmas (Dec 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.