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Nutty Slice Biscuits 义大利咖啡脆饼

Thursday, 27 January 2011

These biscuits are also known as egg whites only biscotti. Biscotti is a general term for all twice baked/ cooked biscuits and is thought to have originated in the Italian city of Prato. Since these biscuits are made without any fats, and they are sliced very thinly for a second baking process, they are extremely light and crunchy, and can be kept for a long period of time. These crunchy treats are great for dunking in wine or cofee.

Nutty Slice Biscuits 义大利咖啡脆饼 3

The nuts are bound together by an egg white and flour mixture to form a sticky dough. The dough is then shaped into a log and baked until firm. After cooling, the log is left to harden in the fridge for a short period of time. The log is then sliced into very thin slices and baked again to draw out the excess moisture resulting in dry and biscuits. The original recipe calls for 60 g of glazed ginger, but I didn't have any at hand, so I added more nuts. Feel free to substitute the nuts with any of your choice, you can even add dried fruits and chocolate chips!

Nutty Slice Biscuits 义大利咖啡脆饼
Recipe from Joy of Making Cookies by Alex Goh
  • 4 egg whites
  • 130 g sugar
  • A pinch of salt
(B) sifted together
  • 120 g plain flour
  • 30 g rice flour
(C) all chopped
  • 50 g pistachio
  • 100 g walnuts
  • 100 g almonds
  • 60 g glazed ginger (I omitted this and added more nuts)

  • Whip A till stiff.
  • Add in B and mix till well blended.
  • Add in C and mix till well incorporated.
  • Pour it into a greased and lined loaf tin. Make 2 loaves (17 x 8 x 6cm).
  • Bake at 175°C pre-heated oven for 40 minutes.
  • Let it cool and then keep in the freezer for 6 hours or more.
  • Cut it into thin slices about 2 mm thick. The thinner the crispier!
  • Bake it again at 150°C pre-heated oven for 15 minutes or till crisp.

Nutty Slice Biscuits 义大利咖啡脆饼 2

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