今天教大家做的是風靡全球的義式脆餅「Biscotti，烤兩次的意思」，出現最早的羅馬帝國，適用於長途旅行食用的乾糧，也是那時候唯一的用途。
直到了文藝復興時代，biscotti在托斯卡尼的普拉托市再度受到喜愛，逐漸發展成廣受喜愛的餅乾。普拉托脆餅(biscotti di prato)在托斯卡尼稱cantucci，而biscotti更是廣泛使用的名稱。
這種烤兩次的杏仁餅乾特別酥脆，做法是把整團麵團烤好斜切大片，再重新進烤箱烘乾，成果就是香氣十足的餅乾，配咖啡真是非常美味。
在托斯卡尼的吃法是把餅乾放入聖酒弄濕了再吃。
在托普拉這種餅乾永遠是加當地盛產的杏仁，傳統的杏仁餅又乾又硬，而現今廚師有做出改為偏奶油香較濃、口感軟的版本。就此我們做的是介於兩者之間的杏仁餅乾。
食材
- 杏仁片—300g 此重量是烤上色的重量
- 杏仁角—300g 此重量是烤上色的重量
- 糖—150g
- 檸檬酒—20g
- 蜂蜜—10g
- 萊姆皮屑—1顆
- 蛋—95g
作法(此配方用杏仁粉取代麵粉)
- 把烤箱預熱180度。
- 杏仁片先和100g的杏仁角和糖全部放入食物攪拌機，打碎但是保留一點顆粒，再來倒入一個鋼盆加入另外200g杏仁角、萊姆皮屑、檸檬酒、蜂蜜、蛋搓揉成麵糰。
- 把麵團搓呈長條狀，約20×8公分左右，放上烤盤先考5分鐘，拿出來刷上蛋液在進入烤箱烤25分鐘烤至金黃色後取出靜置30分。
- 把麵團用鋸齒刀切1指寬，再把切面朝上，每塊並間隔一小距離，再放入烤箱35分烤至金黃色後取出，放涼後收進收納罐中，台灣濕氣太重無法像義大利放置室溫存放。
參考網站、影片
CANTUCCI (ITALIAN ALMOND COOKIES)
總結和看法
以上有四種不一樣的方法，可以看完照自己喜歡和方便的做法下去實做看看，其實非常簡單又美味，又保有古世紀歷史味道，相比現在自創甜點是不是多了一種靈魂呢
我覺得這個餅乾非常簡單，也很適合做起來後包裝送人，會讓人又驚又喜呢，當初我在學習的時候，製作過程簡單道讓我很難以置信，竟然能如此美味，各位一定要試試看唷。
或許你還會有興趣看看傳統義大利麵的食譜 慢活｜廚藝生活工式–義大利麵篇
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