2 large trays
- 3 eggs
- 4 food spoon almond powder
- 1 cup of powdered sugar
- 2.5 cups of flour
- 1.5 sweet spoon baking powder
- 6 tablespoons butter in room temperature
- 1 tea spoon salt
- 100 grams of pistachio
- 100 grams of cranberry
- 1 tea spoon vanilla extract (according to desire)
- 1 egg white
For the above:
You can differentiate your interior materials as you wish, and you can also taste them using aromas such as orange peel, lemon rind roots.
The baking performance of the ovens may be different from each other. For this reason, cook biscotti in a controlled manner, taking care not to burn it.
How is it prepared?
Take your butter into a deep bowl and beat it as beautiful as cream.
Then add the powdered sugar on it and continue to whisk it until it is completely dissolved in the powdered sugar.
Add the vanilla extract and the eggs one by one into this mixture. Do not forget to flutter after each egg addition.
Add flour and baking powder to a separate container. Bend the pistachio nuts in large pieces.
Add dry ingredients with egg sugar confection.
Add antep peanuts and cranberries on top and mix all ingredients thoroughly with a spatula.
Divide the dough into two equal pieces. Make the pieces medium-wide to slightly wide rolls. Transfer onto baking tray with baking sheet.
Bake egg white for about 20 minutes in a preheated 180 degree oven.
Remove it and let it cool down to room temperature for about 10 minutes, then cut it with a knife to obtain medium thickness slices.
Reduce the oven temperature to 150 degrees.
Transfer the biscotti that you have sliced onto the grill and cook for about 20-25 minutes until the color turns very lightly.
Take it out and drink it after it has cooled down at room temperature.