via Instagram http://bit.ly/2dvFXtH
A blog focused on current world news; specifically, for those that doesn’t watch, or listen, to the news. A focus on my shopping small biz ... vintage patterns, rubber stamps, HANDMADE (made in USA), etc. ... pics, etc, from my home craft business, will be posted, also. Show some ❤ to my website/blog at https://www.bearheartbottomsetc.com/sharpharmades-blog . Follow my Instagram: @sharpharmade . And, my online shop: sharpharmade.com .
Thursday, September 29, 2016
Follow me on Instagram at sharpharmade! . Thursday September 29, 2016 is Biscotti Day. Honey Pistachio, Almond and Lemon Dipped in White Chocolate, Dried Cherry and Almond Biscotti are just a few samples of the absolutely rainbow of flavors you can get Biscotti in. This day celebrates these wonderful treats, and reminds you to try a new flavor, or indulge in your favorite. Biscotti are almond biscuits that originate in Prato Italy, they are the result of a process that leaves them delicious and crunchy, twice-baking. They’re traditionally served in Vin Santo, a sweet white dessert wine. Biscotti were the result of a process that was used to help preserve food for a long time. The cooking process starts with a barely wet dough of flour, sugar, eggs, and unskinned/unroasted almonds, without any form of yeast or fat. This dough is baked once in a slab the shape of the biscotti, and then baked again after being sliced into the signature shape. Besides almonds, they can be made with pine nuts, walnuts, dry fruits, or just about any low-moisture ingredient. Basic Biscotti Recipe you can build on: ½ c Canola Oil 1 c sugar 3 ¼ cups flour (all-purpose) 3 eggs 1 T Baking Powder 1 T Anise Extract Preheat your oven to 375 degrees F, and grease a cookie sheet or line it with parchment paper. In a medium bowl, mix the eggs, sugar, oil, and the Anise extract until it’s blended together. Combine the baking powder and the flour and add the egg mixture until you have a heavy dough. Split it in two and make a roll the same length as your cookie sheet, press it down to ½ thickness, and place in the preheated oven. 25-30 minutes later it should turn a nice golden brown, take it out and let it cool. When it’s cold enough to handle cut it into ½ in thick slices and put back on the baking sheet. Then let it cook for an additional 6-10 minutes until lightly toasted. You can build on this recipe by adding lemon juice, orange juice, frosting them, adding nuts or fruit, anything you can think of. ^sPm - #sharpharmade Fr 'Days of the Year'. #fit #linkinbio #lpt #biscotti #wp #fb #tweet #twitter #follow #like #tagsforlike #pop #share #ig #insta #tasty #foodporn . @Instagram @sharpharm
Posted by SharPharMade at 10:41 PM
Labels: blog, boutique, Emporium, Etsy, google, handmade, Instagram, pattern, seo, SharPharMade, shopify, Vintage, Zibbet
Subscribe to: Post Comments (Atom)
Post a Comment