無油！義式堅果脆餅 Biscotti [oil free dairy free]

這款堅果香氣十足的義大利的經典餅乾很適合配咖啡或巧克力，餅乾的孔洞會吸滿咖啡、巧克力的汁液，是一種Dipping Cookies（跟Oreo一樣）～Bis的意思就是「兩次」，第一次定型後切片，第二次烘到乾燥。餅乾因為無油，口感是脆硬的（餅乾油越多越酥鬆），如果要給老人小孩吃可以不要烤那麼久～
傳統是用杏仁，我是用綜合堅果，切出來顏色形狀都比較豐富～也可以加入自己喜歡的果乾喔～

The classic Italy cookies are full of warm nutty flavors, a perfect combination with a cup of tea or hot chocolate or even wine! The tinny holes in the cookies will sock up the liquid.
"Bis" means "twice" which infers to that the cookies need to be baked twice. The first bake forms the shape and then the biscotti will dry completely during the second bake. The biscotti is hard and crispy since that there isn't any fat adding in. As we know that the higher the ratio of fat, the more crumbly and chewy the cookies will be.
Traditionally, biscotti are made with almonds. I use multiple kinds of nuts in my biscotti to make the presentation more colorful. You can add in some dry fruit, too.

食譜改寫自Recipe adapted from： joyofbaking
份量：20-30片
材料ingredients:

蛋3顆大的
(香草精)一小匙
(杏仁精)❦1/2小匙
細砂糖60-100g
鹽1/4小匙
泡打粉一小匙
低筋麵粉260g
無鹽綜合堅果3/4杯
❦杏仁精大潤發就有賣，很便宜一罐40幾元的樣子，食譜的量只會有很淡的杏仁香，如果喜歡重一點可以加1小匙，杏仁沾上巧克力很像pocky的味道！

3 large eggs

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract (If you want to taste the almond, add 1 tsp)

1/4-1/2 cup (60-100 grams) granulated white sugar

1/4 teaspoon salt

1 teaspoon (5 grams) baking powder

2 cups (260 grams) all-purpose flour

3/4 cup (180 ml) any kind of nuts, toasted

事前作業Preparation：
Preheat the oven to 150℃/300℉.
Line the baking tray with baking sheet.



作法Directions：

1. 將蛋、（香草精、杏仁精）糖、鹽拌勻

In a large bowl, mix the eggs, vanilla extract, almond extract, sugar and salt together.

2. 將泡打粉、麵粉篩入用刮刀拌勻成有點黏的麵團

Shift the flour and baking powder into the wet ingredient, mix until them form a slightly wet dough with a spatula.

3. 拌入堅果，將麵團捏成一個扁平的長方形（25x10cm)（太黏可以灑點麵粉），放在烤盤上

Fold in the nuts. On a lightly floured surface roll the dough into a flat rectangle that is about 9 inch (27 cm) long, 3 - 4 inches (8 - 10 cm) wide.

4. 150℃烤30min至表面金黃，一到烤架上放涼至少十分鐘（不放涼的話切會容易散掉）

Transfer logs to the prepared baking sheet and bake for 30 minutes. Remove from oven and let cool on a wire rack for about 10 minutes. If you don't rest the dough, it'll crack when slicing.

5. 用鋸齒刀切0.5-0.7cm薄片，排列在烤盤上，150℃烤20-25分鐘至餅乾乾燥（中途可以翻個面）

Slice the logs into slices about 5-7 mm thick on the diagonal using a serrated knife. Place the slices of biscotti on the baking sheet and bake about 20-25 minutes, flip the biscotti half way through the baking time. The biscotti should dry out completely and turn slightly golden brown.

6. 冷卻，密封保存

 Remove from oven and let cool. Store in an airtight container for several weeks.

7. 如果喜歡，可以沾巧克力超好吃（因為餅乾本身不甜，搭配巧克力很剛好）

You can coat half of the biscotti with melted chocolate then sprinkle some chopped nuts on top to decorate.

❦