バレンタインにも♡チョコとアーモンドのびすこってぃ。

 

チョコとアーモンドのびすこってぃ Chocolate chip almond biscottiEasy and delicious A staple in our home These are biscotti that use egg in the dough When compared to the egg free recipe this dough tasted better 時々食べたくなるビスコッティ 私はがりがりがり ってほんと固い方が好みです 今日は ココアたっぷり入れてアーモンドプードルも入れてチョコとアーモンドごろごろ加えて大好きな味で作りました しっかり焼いているので日持ちもするし 多少暴れても崩れたりしませんので安心です バレンタインにもぜひどうぞ チャンネル登録お願いします Subscribe to my channel Ingredients 1Egg 60g 15g Vegetable oil 50g Millet sugar80g Cake flour 20g Almond powder 20g cocoa powder 2g Baking powder 50g Almond powder 50g Chocolate chip wrapping opp bag Double sided tape Masking tape crayon Directions ① Mix all the ingredients dust flour and shape the dough into rectangle ② bake at 338 F 170 for 15 min ③ slice the dough into 1 5cm thick ④ bake another 15min ⑤ flip the biscotti over and bake further 15 min 材料 卵1個 60g サラダ油 15gきび砂糖 50g薄力粉 80gアーモンドプードル 20gココアパウダー 20gベーキングパウダー 2gアーモンド 50gチョコチップ ベイクド用 50gラッピング opp袋 パッケージプラザ ダイソー セリアにもあります両面テープ マスキングテープ クレヨン 作り方 ①すべての材料を混ぜて 生地に小麦粉をまぶし 長方形にする ②170 で15分ほど焼く ③1 5cm位の厚さにスライスする ④さらに15分ほど焼く ⑤ビスコッティをひっくり返し もう15分焼く 完全に冷めたら密閉容器やジップロックなどに入れて常温で保存 4 5日ほど常温でも大丈夫です

 

 

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