Biscotti, both Italian crisp pastries, explained in Italian as meaning to be baked twice.Biscotti has been around for centuries.Unlike ordinary biscuits, biscuits are first baked after the dough has grown into strips, then sliced into slices and baked a second time, baked into crispy hard biscuits.Due to this special baking method, all the moisture in the biscuits can be dried, turned into non-perishable and long-lasting food, so Biscotti was the best choice for seafaring in the early days, and long voyages were carried out with this biscuit that could be stored for a long time.Biscotti is characterized by a crisp and hard bite.Although it is also made with cream, sugar, eggs and flour as basic ingredients, it is also popular among the public because of its low fat and low calorie characteristics compared to other biscuits.The most common way to eat biscuits is to dip them in a cup of coffee with cinnamon.In Italy, it is also common to dip Biscotti in milk for breakfast, followed by an Italian ice cream Spumoni.Of course, you can also taste it as a regular cookie and taste it on its own.But you're not used to it.In general, there are few Biscotti stores in the country, which is probably related to the eating habits of the people.But in Italy, it belongs to the national biscuits.It can be found in ordinary coffee shops, even in cart-style coffee shops, or in upscale restaurants, and is enjoyed with aromatic coffee.And in the general supermarket, you can see these cookies on the shelves.Because of the ubiquity of local coffee, Biscotti is also popular with the public.The most surprising thing about this hard cookie is its shelf life.Guess how long it lasts? It's three months to April without adding any preservatives.It's surprising, but it's true.So you know why the previous European crews who went to sea liked to take it with them.

WHAT YOU NEED

Ingredients

Dried cranberries 30 grams
70 grams of ground walnuts
15 grams of cocoa powder
20 grams of almond flour
65 grams of black rice flour
50 grams of low-fat flour
One egg.
2 grams of flour
30 grams of sesame oil
50 grams of sugar
2 grams of salt

How TO MADE Black rice and crispy cakes

Steps 1 to 4

1. After the eggs are dispersed, sugar and salt are added, and the electric egg beater is fired at high speed, until the color turns white and thick.

2. Writing the steps

3. Pour it into the oil and keep pouring for a minute.

4. It is a mixture of black rice flour, low starch flour, almond flour, cocoa powder and baking powder.

Steps 5 to 8

5. Pour the powder into the mixture of step 2 and stir evenly up and down.

6. Then add the dried walnuts and cranberries to the mixture.

7. After the dough is kneaded, it is slightly smoothed to form a long strip.

8. Oh, how about a little bit of a flying start...

Steps 9 to 12

9. Preheat the oven to 180 degrees, lower the heat on the middle layer, and bake for about 20 minutes.

10. Remove after baking and let the dough cool for 20 minutes.

11. At this point, the dough is cut into about 1.5 cm thick slices, the oven is preheated at 160 degrees, the middle layer is lowered and baked for 10 minutes, then the other side is baked, and the baking continues for 10 minutes.

12. Dipping in milk is the way to go.

Handy cooking tips

　　1 tablespoon of walnuts, preferably 180 degrees in the oven for 10 minutes before cutting, cooked walnuts taste good.2 No dried cranberries, can be added without Or exchange it for 30 grams of almond powder or almond flakes.I grind black rice flour directly with black rice, and I grind almond flour with almond flour.This crispy cake needs to be baked twice, first to shape it and second to roast the moisture in the dry biscuit.The first time the dough is baked, it needs to cool slightly before it can be sliced, otherwise it will disperse when sliced.In the early stages of making the dough, the dough will be very sticky.At this point, you can use a tool (such as a doughnut) to stir slightly until the dough is just not sticky.Do not rub the dough too much.7 A crispy biscuit is a hard biscuit that is suitable for dipping in milk or strong coffee.