Wow, how easy it is !! I used only 1 egg , NO mixer to make Cranberry Biscotti Italian cookies, crispy, delicious
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ingredient
● 1 medium-sized egg
● White sugar 65 g.
● Vanilla extract 1/2 tsp.
● All purpose flour 140 g.
● Baking powder 1/2 teaspoon
● 1/4 teaspoon of salt.
● 15 g cold softened unsalted butter.
● Nuts + Dried Cranberries Soak in water to soften. Then pat dry 60 grams (if you have almonds, use almonds)
Bake the first round using the top and bottom heat 180° C. Time 23 minutes . Bake for the second round, use top and bottom heat 180° C 10 minutes or until light brown and crispy.
Snacks can be stored outside the refrigerator for 2 weeks. Store in a sealed container. Can freeze for up to 3 months
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