Italian coffee shortcake
Crispy and delicious, suitable for making afternoon tea with coffee
Recipe Recommendations
- sweetening
- baking
- several hours
- simple
Steps for Italian coffee shortcake
1
Preheat the oven to 350F/180C, place the hazelnuts in a baking sheet, and bake in the oven for 10-15 minutes. Look at the personal oven. If you see that the hazelnut skin has cracked, it's almost done. After the hazelnuts have cooled down, rub the skin with your hands and come off. Some of them are a little stubborn, so you can scrape them with a knife.
2
In a blender, add sugar and butter (Figure 3) and beat until light and fluffy, then add two eggs and vanilla extract.
3
Sift the flour, cinnamon powder, baking powder, and salt.
4
Add the batter and stir well, then add the peeled hazelnuts and mix well.
5
Divide the mixed dough into two portions, place it on a greased baking sheet (a little sticky), make it into strips about 1/2 inches/30 centimeters long, and then press it into 1/2 inches/1.27 centimeters thick pieces with your hands. I don't think I need to press it too flat. Mine will feel a little too flat when baked.
6
Preheat the oven to 350F/180C and bake for 30 minutes or four weeks until the middle is firm. Remove and cool, use a serrated knife to cut diagonally into strips about 1/2 inch/1.27 cm wide, and place on a baking sheet.
7
Put into the oven and bake for another 10 minutes, turning one side halfway. After completely cooling, you can store it in an airtight box.