Recipe: Tasty 3 ingredients Biscotti (light version)

3 ingredients Biscotti (light version). Questi biscotti sono ideali per chi vuole mangiare sano ma con gusto! Sono senza zuccheri aggiunti, senza uova, latte o burro! My Italian friend shared her family recipe for this delicious biscotti.

3 ingredients Biscotti (light version) Biscotti are crisp Italian cookies that are ideal for dipping in coffee, tea, hot chocolate or wine. Mix in extracts, lemon juice and zest; add eggs. Combine flour, salt, and baking powder; gradually stir into liquids. You can have 3 ingredients Biscotti (light version) using 3 ingredients and 4 steps. Here is how you achieve it.

Ingredients of 3 ingredients Biscotti (light version)

  1. Prepare 170 g of self rising flour.
  2. It's 70 g of coconut sugar.
  3. You need 80 g of soya butter.

Biscotti ingredients: Flour: I use all purpose flour and haven't yet tried any other kind. See more ideas about Biscotti, Biscotti recipe and Biscotti cookies. Pumpkin Biscotti, Biscotti Cookies, Biscotti Recipe, Pumpkin Spice, Baked Pumpkin, Bar Cookies, Pumpkin Puree, Cookie Bars, Pumpkin Recipes. This is a simple, no frills biscotti.

3 ingredients Biscotti (light version) step by step

  1. Melt the soya butter with the coconut sugar..
  2. Let it cool for a while and mix it with the flour till it will become a nice smooth dough..
  3. Shape them in small balls and press them with your palm. Put them in a tray with baking paper on..
  4. Bake them in a preheated oven of 160 degrees for 10 minutes not more cause they will become very hard but not crunchy as we want them. Enjoy!.

My friend at work gave this recipe to me. It's quick, easy and one of my favorite Italian cookie recipes. The name biscotti is derived from the Latin word biscoctus, which means twice cooked. Biscotti were one of the first cookies I ever fell in love with, because they have TONS of crunch, and I'm a crunchy foods fanatic. They're also extremely versatile, and this dough can be adjusted to many different flavor combinations.

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