Caramel Biscotti, which makes you want to eat it.k.a
Caramel biscotti that keeps on crunching. I keep getting used to the subtle caramel scent.
6 serving
Within 90 minutes
센
Ingredients
  • Eggs
    1ea
  • Sugar
    60g
  • Cream caramel
    50g
  • almond
    50g
  • almond powder
    25g
  • Soft flour
    160g
  • Baking powder
    1/2ts
Cooking Steps
STEP 1/4
Add sugar to eggs and mix until smooth ivory. Combine the caramel cream in the beaten egg. Add the sifted flour, almond powder and baking powder.
STEP 2/4
Place whole almonds in half-mixed dough, knead them so that no raw powder is visible, cover them with plastic wrap, and let them rest in the refrigerator for 30 minutes to 1 hour. The dough after the tissue is finished is baked for 25 to 30 minutes in an oven preheated to 170 degrees after molding, even if it is 7 to 8 centimeters long and 1 to 1.5 centimeters thick.
STEP 3/4
Cut the finished dough into 1 to 1.2 centimeters thick and bake it in an oven preheated to 160 degrees for a total of 20 minutes, 10 minutes back and forth. Make sure you don't get burned on the way.
STEP 4/4
A whole almond pokes. Caramel biscotti is completed, which is subtly sweet and savory. You can't stop once you touch the soft caramel scent and the savory and crunchy texture.
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