It's a nut cake
By VicentaLakin
In Italian, Biscotti means "baking twice" pasta is a continuous baking in the oven. Cooking up to its full dryness is one of the desserts in Tuscany that tastes too hard, so it's usually served with drinks in Italy, often with pretzels in the morning, and with cappuccino espresso, and sometimes with champagne. Baking: 170 degrees 25 minutes in the middle of the oven; 170 degrees 15 minutes in the second baking
Recipe Recommendations
- butter 40g
- fine sugar 40g
- eggs 80g
- low-gluten flour 110g
- whole wheat flour 40g
- baking powder 2g
- dried fruits 65g
- sweetening
- baking
- ten minutes
- simple
Steps for It's a nut cake
1
Preparation of raw materials for softening of butter chambers; return of eggs; mixing of powdered and low-banded flour for sifting
2
Soften the butter with a fine sugar mix
3
Eggs are scattered and slowly mixed into butter
4
Add sifted low-banded flour, powdered flour, whole wheat flour
5
Join the dried fruit mix evenly
6
Smuggle the flat face, a little wet and sticky
7
Smuggle the flat face, a little wet and sticky
8
it's about 20 cm wide and eight cm in a preheated oven
9
Cut to 1 cm thick and turn color to the oven 170°C15 minute after preheatIt's a nut cake Make Tips
*If you don't have whole wheat flour or dislike adding it, you can use low-gluten flour.*Dried fruits can be toasted in the oven for a few minutes beforehand to remove any odor.*Dried fruits can also be cut into larger chunks to avoid making it difficult to slice the dough during the second bake.*For the first bake, the dough should not be baked too thoroughly; aim for about 60-70% done, as over-baking can cause it to break when slicing.*When slicing, it is best to do so after cooling and use a serrated knife.*Since butter is added to the recipe for a crispier texture, be sure to pay attention to the pressure applied when slicing.*For the second bake, I use 15 minutes to get the color shown in the picture. I personally prefer a crispier texture, so the specific time should be adjusted appropriately according to your own oven and desired texture.