Cindy的加州生活

雜誌上的原食譜
最近看到網友有做這道配咖啡的杏仁餅乾，才想起自己之前也有做過，趕忙去找照片，才發現是去年做的，已經過了一年了，我都還沒寫上來，真的勤勞做，勤勞吃，就是懶得寫文章。在開網誌前，也怕沒題材寫，現在是一堆囤積在檔案裡，等我大手po上來，我看下次就照片和食譜好了，這樣可以把我一年多來努力做的東西都出光。可是我又愛多嘴，沒事又打了一堆，呵呵~~

這道西點餅乾，我是用小紅莓乾代替櫻桃乾，因為櫻桃乾比較貴啦~~我烤得沒那麼硬，所以和外面的不一樣，大家反而都很喜歡呢~~

剛剛去找照片準備要po上網誌才發現，我自己竟然已經做了兩次這個杏仁餅乾了，第一次是用葡萄乾，第二次小紅莓來代替，呵呵~~都忘了呢~~ 我現在想起來了，因為第一次做大家滿喜歡的，
外面賣得又貴，就做第二次，寄給我爸媽吃，他們滿喜歡的呢~~

葡萄杏仁口味的



小紅莓杏仁口味的

第一次剛烤好切片完，，還沒第二次烤之前的樣子。

剛烤好的樣子


也來湊熱鬧的姊姊

因為常照片，所以姊姊都會來湊個熱鬧，也因為這樣，妹妹現在也愛叫我照她，可是平常要照她，可是一點都不甩我呢~~

原食譜我打下來了，如下:
Cherry-Almond Biscotti

Makes about 3 dozen

1. 1 ¾ cups dried cherries
2. ½ cup amaretto(almond-flavored liqueur)
3. 3 cups all-purpose flour, plus more for dusting
4. 2 teaspoons baking powder
5. ½ teaspoon salt
6. 4 tablespoons unsalted butter, softened
7. 1 cup granulated sugar
8. 4 large eggs(3whole, 1 lightly beaten)
9. 2 teaspoons pure vanilla extract
10. ¾ cup whole blanched almonds, chopped
11. 3 tablespoons sanding sugar

1. Preheat oven to 375 F. Heat cherries with liqueur in a saucepan over medium-low beat, stirring
occasionally, 8 minutes. Drain, reserving 2 tablespoons liquid.
2. Sift together flour, baking powder, and salt. Mix butter and granulated sugar with an electric mixer until fluffy, about 2 minutes. Mix in 3 eggs, 1 at a time. Mix in cherry liquid and vanilla. Gradually mix in flour mixture. Stir in cherries and nuts.
3. On a lightly floured surface, divide dough in half. Shape each half into a 12 ½-by-2 ½-inch log. Flatten logs to ½ inch thick. Transfer to two baking sheets lined with parchment paper. Brush logs with beaten egg; sprinkle with sanding sugar.
4. Bake 35 minutes. Transfer to two wire racks; let cool, 20 minutes. Cut each log on the diagonal into 16 to 18 pieces. Transfer pieces to racks, laying them on sides. Set racks on two baking sheets. Bake in 1 300F oven, 8 minutes; flip. Bake 8 minutes more. Let cool until crisp.

Sweet, tart, and from the heart
The addition of amaretto gives a big boost to the almond flavor of these crunchy biscotti, which are dotted with dried cherries.

From cooking magazine 2005