11/14/2011

Kolačići sa bademima / Biscotti with Almonds



Pre par nedelja sam tražila recept za kolačiće koji bi se mogli grickati uz čaj. Probala sam dva recepta i nijedan mi se nije svideo. Onda sam se setila da sam pre par godina gledala emisiju "Everyday Italian", sa Giada De Laurentiis, u kojoj je pravila čajne kolačiće sa prelivom od bele čokolade.

Recept sam našla na Foodnetwork sajtu, ali njen recept je sadržao pistaće i brusnice (cranberries). Kako nisam imala ni jedan od ta dva sastojka, već sam u startu izmenila recept. Njen recept sadrži samo obično pšenično brašno, dok sam ja zamenila jedan deo tog brašna sa bademovim brašnom. Umesto limuna sam dodala lajm ili zeleni limun koji je mnogo blažeg ukusa. Na sajtu Foodnetwork-a se može naći originalni recept.

Ovo je moj recept za kolačiće koji se grickaju uz topli čaj...

*Napomena: mere u šoljama se odnose na šolju od 250ml.


Kolačići sa bademima


220g pšeničnog brašna (ili 1+1/2 šolja)
60g bademovog brašna (ili 1/2 šolje)
1+1/2 kašičice praška za pecivo
prstohvat soli
113g putera, na sobnoj temperaturi (ili 1/2 šolje)
130g šećera (ili 2/3 šolje)
2 veća jajeta
1 kašičica nastrugane kore od lajma
2 kašike sveže isceđenog soka od lajma
oko pola šolje (od 250ml), iseckanih badema

Zagrejati rernu na oko 165 Celzijusa.
U veću posudu pomešati suve sastojke: oba brašna, prašak za pecivo i so. U posebnoj posudi, penasto umutiti puter sa šećerom i dodati jedno po jedno jaje. Dobro umutiti. Dodati nastruganu koru od lajma i ceđeni sok od lajma. U to dodati suve sastojke i dobro umutiti. Na kraju dodati iseckane bademe.
U podmazan pleh, staviti pripremljenu masu i rukama oblikovati masu ovalnog oblika, tako da bude oko 30-tak cm duga i 15cm široka, debljine 2cm. Masa će biti prilično lepljiva, ali se lako oblikuje rukama pokvašenim u vodi.
Peći na 165 Celzijusa oko 20 do 25 minuta. Pripaziti da donji deo kolača ne zagori.

Kada je kolač gotov, izvaditi ga iz rerne i ostaviti da se malo prohladi. Kolač iseći uzduž i popreko, tako da se dobiju četiri veća dela (na dijagramu označeno crnim linijama u obliku krsta). Onda svaki deo seći na male delove debljine oko 2 cm, tako da se dobiju kolačići koji izgledaju kao prsti (na dijagramu označeni plavim linijama). Kolačiće poređati u pleh i to na sečenu stranu i peći oko 5-6 minuta ili dok ne porumene. Nakon toga kolačiće izvaditi iz rerne i okrenuti i položiti na drugu sečenu stranu i peći dok ne porumene. Ostaviti da se ohlade i služiti uz čaj.
Ovaj dijagram je neka orijentacija kako kolač treba da se seče:)))




Few weeks ago, I was looking for the biscotti recipe. I found some recipes on the internet and tried two of them, but did not like them at all. Then, I remembered that a few years ago, I was watching "Everyday Italian", cooking show with Giada De Laurentiis and that she made some biscotti, dipped in white chocolate. I found her recipe on the Foodnetwork site, but the recipe was calling for pistachios and cranberries. I did not have any of those and used almonds instead. I changed a few other ingredients in the recipe: one part of all-purpose flour I substituted with almond meal/flour and also instead of lemon I used lime. Her original recipe could be found here


















This is my recipe for biscotti, that is really good with a warm tea...


Biscotti with almonds


1 + 1/2 cup all-purpose flour
1/2 cup almond meal/flour
1+1/2 tsp baking powder
pinch of salt
1/2 cup butter
2/3 cup white sugar
2 large eggs
1tsp lime zest
2 Tbs fresh lime juice
1/2 cup chopped almonds


Preheat oven at 330F.
In a big bowl mix all dry ingredients: all-purpose flour, almond flour, salt and baking powder.
In another bowl beat butter with sugar and add eggs, one at a time. Add lime zest and fresh lime juice and mix well. Add dry ingredients and mix well. At the end, add chopped almonds.
Pour batter on prepared baking sheet, and shape with damp hands. I made oval shape about 13 inches long and 6 inches wide, and thick around half inch. Bake at 330F for 20-25 minutes. When done, let it cool for a while.
Cut cake as shown on diagram, lengthwise and across (black lines). Then cut small pieces little less than 1 inch wide (blue lines). Arrange the biscotti with the cut side down and bake for 5-6 minutes or until golden. Turn biscotti over and bake another cut side until golden. Let it cool and serve with warm tea.
This is a diagram that shows how to cut baked cake.




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