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意大利饼干Biscotti
from wiki: Biscotti (/bɪˈskɒti/; Italian pronunciation: [bisˈkɔtti]; English: twice cooked), also known as cantuccini (English: coffee bread), are twice-baked cookies (or biscuits) originating in the Italian city of Prato. The biscuits are oblong-shaped, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven. Biscotti是二次烘焙的意大利长条饼干，在咖啡小店很受欢迎。自己做起来也不难。添加果料，巧克力，坚果，都可以随个人口味。这是我很喜欢的一款：蔓越莓杏仁片饼干
(准备原料时先把烤箱预热350度)4个鸡蛋，一杯糖，1杯黄油(可以换成半杯黄油半杯植物油)，2小勺vanilla香草精，1小勺盐，用搅拌机打散，三小勺baking powder泡打粉，四杯中筋面粉(500克，all purpose flour)混合后，慢慢加入搅拌机。一杯半蔓越莓果干，加入搅拌机。面胚看起来较稀，没关系的，烤出来的饼干松脆可口。
把面胚分成两份，方法①在案板上用少量薄面揉几下，方法②用塑胶小铲整形，稍微压一压这样切时不容易碎。整成两个长条，放两个在烤盘上，上面撒一些杏仁片(我用的蔓越莓和杏仁片都来自trader joe's.杏仁片是一种已经加蜂蜜烤熟的)。<铺上烤箱用纸，如果直接放烤盘上，可以抹少许黄油防粘。华氏350度(摄氏180)烤25~30分钟，牙签插入，抽出来是干的就好了)烤箱不要关，温度降到325度(摄氏160)预备二次烘焙。
晾凉10分钟，用一个锋利的刀把烤好的饼干切成手指宽。侧着角度切，成品更长一些。
第二次进烤箱，325度，翻两面各烤5~8分钟，
学个词：在意大利，一个饼干是biscotto，两个以上是biscotti(^.^)
From wiki:"Biscotti" is the plural form of biscotto. The word originates from the medieval Latin word biscoctus, meaning "twice-cooked/baked." It defined oven baked goods that were baked twice, so they were very dry and could be stored for long periods of time. Pliny the Elder boasted that such goods would be edible for centuries.[citation needed] Such nonperishable food was particularly useful during journeys and wars, and twice baked breads were a staple food of the Roman Legions.
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