I tell and show you how to make Italian biscotti croutons in 10 minutes (not counting pastries).
Recently, I began to receive requests from readers to cook something that can be given to children in school as a snack. At the same time, most parents asked for a simple recipe so that it could be cooked once and then stored for a long time.
I decided to help my parents and am sharing a recipe for Italian biscotti croutons. It is very simple to prepare such, and most importantly, they can be stored for a long time if not eaten ahead of time. I will not delay, let's cook!
Step by step recipe on how to make Italian biscotti croutons
- Eggs 2 pcs
- Sugar 150 g
- Flour 250 g
- Baking powder 3 g (1 teaspoon)
- Nuts, dried fruits 200 g
- A pinch of salt
Before I start making biscotti, I prepare the nuts. To do this, fry raw almonds for 5 minutes in a hot dry frying pan. I remove the nuts from the heat and set them aside to cool. Now I'm going to do the dough.
Beat eggs with sugar and salt until they increase in volume and brighten. I decided not to use a mixer and used a whisk, it took a little more time, but sometimes it's nice to work with my hands.
Add flour with baking powder and stir with a spatula until smooth. The dough should be thick and firm.
Now I add nuts and dried fruits. I have a mixture of 100 grams of almonds and 100 grams of dried cherries.
I spread the dough on a work surface sprinkled with flour. Divide into 2 parts and roll into sausages. Flatten a little on top and transfer to a baking sheet. I send it to bake in a preheated oven for 40 minutes at 150 ° C.
When the dough is browned, take it out of the oven and leave it to cool for 10-15 minutes. You don't have to wait for it to cool, but then it will be inconvenient to cut.
I cut the slightly cooled sausages obliquely into pieces about 1 cm thick and put them back on a baking sheet. Put it in the oven for re-baking for 20 minutes at 130 ° C with convection on.
After the indicated time, the biscotti should dry completely. I take it out of the oven, let it cool, and you can serve it. Let's show what I did.
The biscotti is light, crunchy and incredibly tasty. To prevent these croutons from picking up moisture, I store them in a jar with a tightly screwed lid.