Category: Food

• The night before:
  • 300g tipo 00
  • 300g cold water
  • 1/4 tsp instant yeast

• 4 stk egg
• 2 stk banan
• 2 dl havregryn
• 2 ts bakepulver
• 1 ts vaniljesukker
• 1 ts salt

Kjør sammen i en blender

• 3,5 dl melk
• 150 g smeltet smør
• 85 g sukker
• 1 ts vaniljesukker
• 2 ts kardemomme
• 550 g hvetemel
• 2,5 ts tørrgjær
• 1 egg

Ha i alle ingrediensene i den rekkefølgen som står. Still inn programmet (på vår er det program nr 3)
Etterheves i 30 minutter etter utbaking og steikes på 200 grader i ca 15 minutt.

• 4 eggekviter
• 190g melis
• 1/2ts vaniljesukker
• Pisk stivt
• 300g kokosmasse
• 10 minutter på 175 grader på papir eller smurt plate

• 135g plain flour
• 1 tsp baking powder
• ½ tsp salt
• 2 tbsp caster sugar
• 130ml milk
• 1 large egg, lightly beaten
• 2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking

• 30 grams unsalted butter, slightly softened
• 215 grams sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 175 grams all-purpose flour
• 50 grams unsweetened cocoa powder
• 1 teaspoon instant coffee powder
• 1 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 225 grams hazelnuts, whole, toasted
• 130 grams semisweet chocolate chips
• 1 large egg for egg wash

1. Position one rack in the middle of the oven, and preheat the oven to 175ºC. Line the cookie sheet with parchment paper.
2. In a bowl with an electric mixer, cream the butter with the sugar for 1 minute or until a sandy mixture forms. Add the eggs and vanilla and mix until fluffy and lighter in color, about 1 minute more.
3. In a medium mixing bowl, add the flour, cocoa powder, coffee powder, baking soda, and cinnamon and whisk together. Add to the butter-and-egg mixture in 2 additions, and mix only until combined.
4. Fold the hazelnuts and chocolate chips into the dough, and mix until evenly distributed. The dough will be thick and hard to stir. If it is too sticky, chill briefly.
5. Divide the dough into 2 equal pieces. On a lightly floured surface, roll each piece of dough into a log about 5 cm wide by 35 cm long by 4 cm high. Place the logs on the prepared sheet pan with several inches between them.
6. In a small bowl, mix 1 egg with 1 teaspoon of water to make an egg wash. Brush each log with egg wash, coating them evenly on the top and sides.
7. Bake for 27 minutes, rotating the cookie sheet from front to back halfway through baking, until very lightly browned and somewhat firm. Remove from the oven and reduce the oven temperature to 150ºC.
8. Cool the logs for 20 minutes, then place them on a cutting board. With a serrated knife, slice each log on a slight angle into 2 cm thick pieces, keeping them in a row. Slide the row of biscotti together, lift and place back on the cookie sheet, then separate the slices, leave 1 cm of space between each one.
9. Bake again for 9 to 12 minutes, rotating once during baking, until the biscotti feel slightly firm.

INGREDIENSER

• 4 stk eggeplomme
• 100 g sukker
• 1 stk vaniljestang
• 3 dl kremfløte

Skrap ut frøene fra en vaniljestang, og ha både frø og stang i en kjele sammen med fløte og halvparten av sukkeret. Over middels varme varmer du opp blandingen til det såvidt putrer i overflaten. Rør godt hele tiden, og sett så kjelen til side. La stå.

Ha eggeplommene og resten av sukkeret i en kjøkkenmaskin og visp til en luftig eggedosis. Det er viktig at vispingen begynner med en gang du blander eggeplommer og sukker for at det skal blande seg ordentlig.

Varm opp fløtemelken igjen til det såvidt putrer, og hell den svært sakte og forsiktig over i eggedosisen mens det vispes.

Når alt er blandet, har du det over i en ny kjele, eventuelt den samme etter en kjapp vask. Igjen skal blandingen varmes opp til svak putring. Sausen vil nå tykne, stikk en sleiv oppi og se om den er dekket når du tar den opp igjen. Først da er den ferdig

Sett bollen over et isbad, og så deretter i ismaskin når den er kald.