Biscotti Recipe
A type of biscuits originated in Italy but when it came to Vietnam, it was changed a bit to suit the taste of Vietnamese.
| Preparation Time: 30 mins | Cooking Time: 2 hours 30 mins | Total Time: 3 hours | Servings: 2 |
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Ingredients
| »Biscotti: | |
|---|---|
| As you like | Egg whites |
| 150 g | Flour |
| 150 g | Sugar |
| 100 g | Raisins |
| 150 g | Dried almonds |
| 50 g | Dry walnuts |
| 0.25 tbsp | Salt |
| 0.25 tbsp | Cream of Tarta |
Preparation
Preheat the oven to 175 degrees C. Grease cookie sheets or line with parchment paper.
Beat egg whites with salt, cream of tartar (can be replaced with lemon juice) and sugar until the stiff peak.
Mix the dried beads together with the flour mixture and pour it into a thin rolling mold and bake at 175 degrees for about 45 minutes (until golden and do not remain wet).
Remove the biscotti to cool and cut into thin pieces and then dried at 100 degrees for about 1 hour until the biscotti is transferred to gold.
Removed from oven and cool.
Notes
You can add your favorite dried nuts to the biscotti