- Leave a Comment
- Related Items
One day when me and my colleague drinking afternoon coffee/tea talked about sweets. And she mentioned that she likes biscotti. At that time I just read about them but didn’t try to bake by myself. So I said that next time when we meet (we meet only once in a week) I will bring my first biscotti.
I have not one biscotti recipe, but for the first time I decided to bake the simplest kind – basic. I was afraid that simple ones look like rusk, so I decorated them with dark and white chocolate. At the office, we laugh that I brought them rusks but anyway biscotti disappeared quickly. And for afternoon tea/coffee there were only a few biscotti left.
Yields: 40 units
Calories: 86 kcal / unit
1 cup = 237 ml
- 3 1/4 cups flour
- 1 tsp. baking powder
- 1/2 cup oil
- 1 cup sugar
- 3 large eggs
- 1 tsp. vanilla sugar
- Preheat oven to 190°C and line baking tray with baking paper.
- In a large bowl, whisk together the flour and baking powder. In a smaller bowl, combine the oil, sugar, eggs and vanilla sugar. Pour the liquid mixture into the flour and mix well, forming a stiff dough. Divide the dough in half, then form the halves into logs as long as the baking sheet and flatten slightly. Bake until golden brown and firm, about 25-30 minutes.
- Let the logs cool slightly, about a half hour. Cut them into 1cm slices and arrange them on the baking sheets. Bake again for 10 minutes, flipping the slices halfway through, until they’re golden brown around the edges.
- Let cool completely, then you can decorate them, or just store in an airtight container up to 2 weeks.
- Enjoy with a cup of tea!
Source: delicious inspiration
Yesterday for dinner we had only soup, so I decided to bake these coissants for stronger food. Coissants and soup were perfect together.
Very delicious cake. I never have a chance to photo it because every time it disappears very quickly. It”s so juicy, not dry at all. And my husband can eat almost half of the pie at once 🙂
This bread was baked in a lot of blogs and forums, but I could photograph it just now, although I baked it already five times. My hands and eyes were not successfull 🙂 One time I overrised it, next time had to use rye flour, another next time some othe my mistakes. But despite that this bread is really good, like in old times. Just I would prefere to use milk instead water – it changes bread texture, it becomes more mild.
It’s super easy but super good! I couldn”t imagine that I will like it so much. Before I tried this dough, dumplings at my house was really a guest. But now I prepare them with meat, curd or other chosen filling. My family likes it. I saw that Skanus gyvenimas prepared very similar dumpling dough but with eggs. I didn”t tried it yet, but sure it should taste even more better. But anyway, the recipe below gives very plastic, not sticking, unshrinkable dough. It”s a little bit like plasteline 🙂 And I just love it.
When today children heard that will be these waffles for lunch, impatiently waited until they baked and of course waffles disappeared quickly. Daughter even after a dance session ate all leftovers. She literally licked the plate clean (I had to look carefully into the plate to understand that it was not washed out :)). But don’t think that some wild people live down here in our house, I have to mention that she licked the sauce with waffle, not with the tongue 🙂