Biscotti和Stroopwafel (Caramel waffles)從來都是我配搭黑咖啡的最好拍檔！
去年做過Dutch Stroopwafels後, 今日終於輪到Biscotti了～
Biscotti是意大利的傳統曲奇, 用了杏仁粉及加入堅果而成的杏仁脆餅乾, 吃法都是約它們浸到咖啡裏去吃～
“Biscotti”這個字的意思本身就是”twice-cooked, 煮了兩次”的意思, 因為製作過程要先焗麵糰一次, 再切成曲奇條狀再入爐焗第二次。而我今次做的biscotti為了要口感一致, 分別焗了三次呢！
When I am in Starbucks with my Americano/drip coffee, Biscotti and stroopwafels are always my choice to go with to drench in sweetness <3
After the Dutch Stroopwafels I made in last year, finally it’s the turn for Biscotti!!!
Biscotti are traditional Italian almond cookies, served in dipping with coffee or sweet wine.
With the meaning of “twice-baked”, biscotti were made with 1st bake as the dough, and 2nd bake after cutting the dough into cookie slices. Yet to achieve an even crunchiness, I bake them for 3 times and they come out so well :)…