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巧克力堅果意式脆餅

巧克力堅果意式脆餅的做法
7.7 综合评分 895 人做过这道菜收藏
君之的厨房
君之又一款改良版的意式脆饼，少量黃油的加入使它不像传统意式脆饼那么坚硬，口感十分香酥。浓香的巧克力与坚果仁，让它成为咖啡或红茶的最佳搭档~

用料

低筋面粉	100克
可可粉	15克
黃油	20克
雞蛋	35克
鮮牛奶	20克
細砂糖	50克
核桃仁	20克
開心果仁	20克
鹽	1克
泡打粉	1/2小勺（2.5ml）
小蘇打	1/8小勺（0.625ml）

巧克力堅果意式脆餅的做法

软化的黃油、鹽、細砂糖放入碗里，用打蛋器搅打均匀
牛奶与打散的雞蛋混合，倒入黃油里。用打蛋器打匀成为糊状物
面粉、可可粉、泡打粉、小蘇打混合后筛入第二步的液体糊里
用刮刀翻拌均勻，成爲面糊
将開心果仁和切碎的核桃仁倒入面里
用刮刀拌勻。拌好的面糊柔軟濕潤，可能會有些粘手
將面糊直接放在鋪了烤盤紙的烤盤裏，用手整形成長條狀
将烤盘放入预热好160℃的烤箱，烤25-30分钟，直到餅幹面团完全膨胀，表面按上去有点发硬。从烤箱取出，冷却片刻（面团烤的时候有少许开裂是正常现象）
冷卻後的面團，用刀切成1.2cm厚的片
切面朝上将餅幹片摆在烤盘上。放入预热好130℃的烤箱，烤25分钟-30分钟，直到餅幹变脆。出炉冷却即可食用

小貼士

1、意式脆饼（Biscotti）是一种需要烘烤两次的餅幹。第一次将长条形的面团烤至定型，稍冷却后切片，再次放入烤箱，用低温烤干餅幹里的水分，使餅幹变脆。传统的意式脆饼制作过程中不加入油脂，成品的口感非常硬。本配方是加入了少量黃油的改良配方，十分酥脆。
2、第一次烘烤定型的時候，表面不要烤的太脆，否則切片的時候容易碎。如果烤太脆了難以切片，用濕毛巾敷蓋在面團表面片刻，使面團稍軟化以後再切。
3、配方里的坚果可以换成你喜欢的其他坚果。如碧根果仁、大杏仁、腰果等。免责声明：杭州酷德教育官网转载上述内容，对文中陈述、观点判断保持中立，不对所包含内容的准确性、可靠性、完整性、合法性、可操作性或可用性承担任何责任，仅供读者参阅！

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