Ingredients
90 grams Cake flour
30 grams Almond flour
2 1/2 grams Baking powder
15 grams Butter
90 grams Granulated sugar
1 Egg
2 tsp Milk
30 grams Grated cheese
Method
Sources
📖
Recipe1M+
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Recipe1M+
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Achievable elevated desserts — laminated doughs, cakes, custards
Aluminum-free baking powder — no metallic taste in baked goods
Finely ground blanched almonds — macarons, financiers, frangipane
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
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Achievable elevated desserts — laminated doughs, cakes, custards
Aluminum-free baking powder — no metallic taste in baked goods
Finely ground blanched almonds — macarons, financiers, frangipane
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
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sift the cake flour, almond flour, and baking powder together. preheat the oven to 170c / 340f. add butter brought to room temperature, granulated sugar, egg, and milk in that order to a bowl. mix after each addition. add the sifted dry mixture and grated cheese, then fold in. the dough is very soft. dust parchment paper with bread flour (not listed) and place the dough on top. i prefer thin biscotti, so i divide the dough into 2 portions. dust the top of the dough and your hands with bread flour. form 7 ~ 8 mm thick rectangles (they will rise a little bit after baking). bake in the oven for 25 minutes at 170c / 340f. take them out from the oven, and slice into strips. lay on the baking sheet with the cut ends facing up. pop them back in the oven and bake for another 6 - 7 minutes at 150c / 300f to make them crispier and crunchier. when they cool down, you can enjoy the crispy and crunchy texture. wrap them nicely as presents.