推荐好吃点心–biscotti — 意大利咖啡饼干
上次一个同学带了一盒这个饼干来，很好吃，所以特意向她要了方子，自己也作了一下，味道真是很好。碰巧私方小菜上有人也贴了这个 饼干，我就把图片给”借‘来了，不过我不喜欢那个人的recipe，里面有肉桂什么的，我估计不爱吃。我把我这个方子贴上。有浓浓的橙子味儿。我把里面 的核桃仁换成了杏仁，还加了葡萄干，cranberry。原方对biscotti的介绍也让我了解了这种点心，没想到它可以放置好几个月呢。另外注意，这 个饼干比较干脆，适合牙口好的人吃。原贴请见：http://web.wenxuecity.com/BBSView.php?SubID=cooking&MsgID=537173
Biscotti 在意大利文中除了有泛指饼干的意义， 因为这种饼干需要烤两次，所以Bis也有二度或者二回的意思。
和一般饼干做法不同之处
先把面团塑成长条状后烤第一次，接着再斜切成片烤第二次，烤成酥脆坚硬的饼干。
Biscotti 的材料
除了最传统的大茴香 Anise 和杏仁 Almond ，到改良的巧克力、樱桃或香草口味，所用的材料都是较特別、比较精致的材料。另外 Biscotti 虽然也是以奶油、糖、蛋和面粉为基本材料，但相较与其他的饼干，也因为它较低脂和低卡的特色，而受到大众的欢迎。
Biscotti 的历史
在意大利 Biscotti 已经有几世纪的历史了，由于 Biscotti 烤的方式，饼干中的水份都被烤干，变成不易变质并且耐存放，所以相传最早是海上航行的最佳选择，长时间的航行都是带着这种可以长时间保存的饼干。
Biscotti 的吃法
Biscotti 最常见的吃法是，把 Biscotti 浸在一杯香醇的一般咖啡、也可以是意大利的浓缩咖啡，或是一杯意大利酒中，特別是 Vin Santo 。在意大利也常把 Biscotti 浸在早餐的咖啡中，再配上一份意大利式冰淇淋 Spumoni 。当然 Biscotti 也可以当成一般的饼干，单独品尝它的香味。不过Biscotti 最受一般欢迎吃法，还是当成一种 “Dipping Cookies” ，浸着饮料一起吃。
Biscotti 在何处最常见
在一般咖啡店甚至是推车式的咖啡贩卖铺，或是高雅的餐厅都可以见到这种饼干，搭配香醇的咖啡一起享用。而且在一般的超級市场，也都可以见到这种饼干在陈列架上。因为咖啡的普遍性也连带使得 Biscotti 得到大众的喜爱。
Biscotti 的保存期限
答案很令人惊讶但却是事实， Biscotti 可以保存三个月到四个月，而且不必添加任何保存防腐剂。
Lemon-Walnut Biscotti
3 c. all-purpose flour
1 tsp. salt
1 tsp. baking powder
¼ tsp. baking soda
1- ¼ sticks unsalted butter, at room temperature (each stick is ½ c.)
1- 1/3 c. sugar
1- ½ tsp. grated lemon rind
2 large eggs
3 tbsp. fresh lemon juice
3 c. chopped walnuts
glaze: 1 egg, beaten
raw, crystal, or decorative sugar
Mix together flour, salt, baking powder, and baking soda in a medium bowl.
Using an electric mixer, beat butter, sugar, and lemon peel in a large bowl until blended.
Add eggs one at a time, beating just enough to blend after each addition.
Beat in lemon juice, then flour mixture.
Stir in walnuts.
Divide dough into 3 equal parts. Place each piece on a piece of saran wrap. Using your hands and the plastic wrap as a guide, form the dough into an 8-inch long log. Flatten to about 2-1/2 inches wide. Wrap logs in plastic wrap. Chill in refrigerator for about 3 hours (or up to 3 days).
Preheat oven to 325 degrees. Position oven rack in top 1/3 of oven. Line a heavy cookie sheet with parchment paper.
Unwrap logs from plastic, leaving them on the plastic wrap. Brush with egg glaze. Sprinkle with sugar. Carefully lift from plastic and transfer to baking sheet, spacing them evenly apart. Bake for 45-50 minutes, until just golden and firm to touch. Remove from baking sheet onto cooling rack. Cool completely.
Reduce oven to 300 degrees. Carefully cut logs into 1/3 inch thick slices (best to use a large, serrated knife and use a sawing motion rather than pressing down hard, because the cookies are tender). Place cut side down on baking sheet (you may need to use two). Bake for another 15 minutes, until barely golden at edges (the longer you bake them, the drier, harder they will become). Cool completely on racks. The biscotti will get more crisp as they cool.
Store in airtight container. Makes about 5 dozen.
(If you like, you can experiment with other flavours: orange and almonds)
辉，你一定要试一下。
看这很不错！！
最近没心情。。。。作这些东西也要有心情才好玩。等天气好了，心情好了，我也试试。
哇！做的真像样啊！受不了受不了~，fish是个天才啊~~~