意大利杏仁松饼干，香蕉核桃巧克力面包 (图+Recipe)

 







意大利杏仁松饼干，香蕉核桃巧克力面包

recipe都大同小异，就不贴了。我只是加了半杯chocolate chips。

香蕉面包大家做得熟了，

以下是意大利杏仁松饼干的recipe。这饼干只用了1 tablespoon butter!! 杏仁香味浓郁，非常松脆可口。强力推荐 ;-)

Italian Almond Cookies (意大利杏仁松饼干)

1 tablespoon unsalted butter, softened

2/3 cup whole unblanched almonds, toasted (about 3 ounces)

2/3 cup all-purpose flour

1/2 cup sugar

1/4 teaspoon fine salt

1/4 teaspoon ground cinnamon

2 large egg yolks

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

1 to 2 tablespoons whole milk

Confectioners' sugar

Position a rack in the middle of the oven and preheat oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment.

Pulse the nuts in a food processor to finely chop, allowing some larger pieces of nuts to remain. In a large bowl, combine butter, almonds, flour, sugar, salt and cinnamon. In a small bowl, beat egg yolks with 1 tablespoon of the milk. Add the extract. Drizzle yolk mixture over almond mixture and toss with fingers to combine and get everything moistened. (If needed add up to 1 more tablespoon of milk.) Mixture should still be crumbly, but not dry, like a crisp topping.

Sprinkle 1 cup (about half of the crumbs) on the prepared baking sheet and press lightly to create a thin, even 8-inch round. Sprinkle remaining crumbs over the top to give the cookie some texture. Bake until golden brown and crisp, rotating baking sheet halfway through baking, about 30 minutes. For an extra crispy cookie, turn oven off at this point and let the pan rest in oven for 10 minutes.

Cool on a rack until easy to handle. Slip the large cookie on the paper onto a rack to cool completely. When cool, sift confectioners' sugar over top. Cut into wedges with a heavy knife or crack into small pieces with a large heavy spoon.

(Recipe in reference to Foodnetwork.com)