Many good things, and then some.
Look, we don't believe in a forced combination of corruption-food and health-nutrition and in most cases shy away from false empowerment phrases of "both disordered and good for you". Instead, we believe in proportionality and compromises, as long as they don't come at the expense of taste of course.
Here, Naama Gaon created a genius recipe (did you see what we did there?), nothing less, of wonderful biscotti cookies, with a rough character and a crunchy texture, that wait very patiently until the big moment of jumping headlong into coffee. or for tea. or at all. From there, it's just you and the silence. And the next cookie of course.
We can't imagine how simple it is, and how delicious: a crunchy cracker at home, with a winning tip according to a genius, in baking biscotti (which are dry and hard cookies that are usually dipped in coffee or tea) two functions of the oven are used - in the first baking of the loaves, they are baked in top-bottom heat , static heat at a medium-high temperature, to completely bake the loaf of dough.
After it is sliced, we will want to dry the cookies, so we will use the turbo program, at a relatively low heat, in order to get uniform cookies without burning the nuts and raisins inside. The turbo function is used here even if we want to bake two molds at the same time. Thus, the heat distribution in the oven will be uniform.
The ingredients:
2 L eggs, at room temperature
150 grams of honey (1/2 cup minus a tablespoon)
A teaspoon of high-quality vanilla extract (or vanilla paste)
230 grams of wholemeal flour (2 cups minus 2 tablespoons)
4 grams of baking powder (one teaspoon)
1/2 teaspoon of salt
1/2 teaspoons of cinnamon
150 grams of whole, roasted nuts (pecans, walnuts, almonds, cashews)
50 grams of dark raisins
Instructions:
1. Heat the oven to 180 degrees, top-bottom heat.
2. Beat the eggs, honey and vanilla extract in a bowl until a uniform and slightly puffy mixture is obtained, about two minutes. Sift the wholemeal flour, baking powder, salt and cinnamon into the mixture. Mix with a ladle or a spoon until an almost uniform mixture is obtained. Add the nuts and raisins and mix until you get a uniform, fairly solid and sticky mixture.
3. Line an oven tray or baking surface with baking paper, and with wet hands shape the dough into a 25-30 cm long rectangle. Try to cover exposed raisins with the dough, so they don't burn during baking. Bake for about 25-30 minutes, until the dough loaf is brown and cracked A little. Cool completely.
4. Heat the oven to 130 degrees, turbo.
5. Using a sharp bread knife, slice the baked loaf of dough into 0.5 cm thick cookies. Arrange the biscotti on the baking surface. Bake for about 20 minutes, flip the biscotti and bake for another 20 minutes, until the cookies are dry and hard to the touch. Transfer to a cooling rack and cool completely.Keep in an airtight box at room temperature for up to three weeks.