 |
Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 40 |
|
Biscotti means Bi (twice) scotti (oven), what that means anything you bake and dry in an oven. This is an Italian version of the South African 'rusks' or in Afrikaans 'beskuit', smoother though but not as smooth as the Biscuit Joconde. Read more . I also use yeast and not baking powder. I prefer to cut it in thin finger biscuits.....fits perfect on the saucer of your cuppa... NOW DONT GET SCARED WHEN YOU SEE THE PREP TIME AND BAKING ....It is just for the dough etc to improve.....;-) Ingredients:
12.5g (half a cub) fresh yeast |
110 ml luke warm water (not warmer than 30deg c) |
110g cake flour |
200g butter |
300g sugar |
6 eggs |
420g flour |
1.5tbs lebkuchen spice |
1tsp salt |
300g chock chips / nuts or raisins etc |
Directions:
1. Dissolve yeast in lukewarm water
2. Add 110g flour to it and mix well
3. Dust with a little flour and put in a bowl covered with cling wrap
4. Place in an oven of about 30deg C for half an hour
5. Cream butter and sugar and eggs one by one.
6. Sift flour with Lebkuchen spice and salt
7. Throw the whole dry lot onto the egg cream and slowly start to incorporate them
8. Once they are mixed you can the choc chips/nuts or raisings.
9. Mix well
10. Incorporate the yeast mix (by now double its size) very slowly and with respect for the process that is busy happening
11. Butter a flat pan of 30x30x5cm deep and then line it with baking paper
12. Butter the baking paper as well
13. Put the batter into the pan and level it
14. Cover the pan with cling wrap and keep in an oven of 30deg C for one hour
15. Bake in an oven at 160deg C for 30minutes and put it on a cake rack to cool down completely
16. When it is cold you can cut in in fingers and space them on an oven tray for drying at 80deg C for 2 hours
17. The outside must be had but the inside soft
18. Its worth it TRUST ME :-))))
|
|