Chinese Food
Italian finger biscuit
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It's said that the real [Italian finger biscuit]. It's crunchy. It's better to have a cup of coffee beside it when you eat it - the finger biscuit needs to be put into the steaming cup for a moment. Put it into your mouth peacefully. But I don't have a cup of coffee at hand. Or I don't like coffee, but I can't put the burnt and irritating Italian finger cake. Or I'm worried about the crunchy one. Is it so crunchy that I have to go to the dentist Mm-hmm. this kind of tangle. It's really not so cool. Therefore, the Chinese who cherished their teeth injected a considerable amount of butter into the Italian finger biscuits to reduce the pressure of eating it. But it turned the Italian finger biscuit, which was supposed to be crunchy, into ordinary, soft and boneless cookies. This non-U.S. and non Italian version of [Italian finger biscuit]. It is a good way to reconcile the above tangle - that is, it should be crisp, but it will not be brittle to the pressure of teeth falling. It should also be crisp
Cooking ingredients
Cooking Steps
Step1:Preparation before baking - preheat oven at 325 ° f / 165 ° C. transfer the grill to the middle laye
Step2:Almond is divided into two parts - 1 cup almond is roughly cut into large grains
Step3:The remaining 1 / 4 cup of almond. Use the food processor to break it into fine powder; then add flour, baking powder and salt. Click, mix well, pour out and set aside
Step4:Beat 2 eggs into the processor. Beat until the eggs are light and the quantity is twice
Step5:Low speed. Add sugar. Mix well
Step6:Add butter, vanilla extract and almond essence. Mix well. Pour into the bowl
Step7:Add half of the dry powder to the egg mixture, mix well, and then add the remaining half and almond seeds to shape the dough
Step8:Spread the baking paper on the baking tray. Divide the dough into two parts. Shape the dough into two 8 * 13 inch (21 * 33cm) rectangular cakes. Brush the egg white on it
Step9:Bake for 2535 minutes (turn the pan once during the baking). Until the surface is golden. Let it dry for 30 minutes
Step10:With a serrated knife, cut the noodles into 1.2cm thick strips, evenly spread them on the baking tray at intervals, and bake for about 35 minutes until they are golden and crisp.
Cooking tips:How to ensure that the almonds on the finger biscuits are not chopped? Easy。 Just have a serrated knife. There are skills in making delicious dishes.
