意式杏仁脆片Almond biscotti

此食譜可以加入温呢拿vanilla/杏仁香油almond extract/肉桂粉ground cinnamon等香料，不過我甚麼也不加，出來的成品更能品嚐到其中的蛋香味。而麵糊不要倒太厚，如不，中心部份未熟而皮面就過火了 😊

蛋  eggs  4 pcs 

糖 sugar 100g

中筋麵粉 All purpose flour 160g

杏仁 Almonds 120g

蔓越莓乾 Dried cranberries 60g

1. 蔓越莓乾切細待用

    Chop dried cranberries into smaller pieces 

2. 蛋加糖打起至挺身

     Beat eggs and sugar until light and creamy

3. 分3次捲入已過篩麵粉

     Fold in sifted flour by 3 times 

4. 最後加入杏仁和莓乾輕輕拌勻

     Gently mix with almonds and dried cranberries 

5. 倒入已墊紙的模中

     Pour batter into lined mould 

6. 用170c焗約30-35分鐘

     Bake at 170c for about 30-35 mins

7. 待完全涼後切成薄片

    Slice into thin pieces after completely cooled

8. 排入焗盤中用120c焗1小時後降低溫度至100c再烘1小時至乾脆

    Lined on baking tray and bake at 120c for 1 hr then lower to 100c for another 1 hr until biscotti became dried and crispy

8. 需要貯存在密封容器中
     Store in airtight container