主题：下午茶------Biscotti 和咖啡 -- GraceUSA

一杯清茶，两粒话梅，外加一本好书的悠闲午后于我而言好像是上辈子的事了。

人到中年，每天都是忙忙碌碌，除了工作就是父母女儿丈夫，全然忘却了自己的所需。

难得一个人在家享受这个夏日的午后。烤炉里飘出Biscotti 的香味了，赶紧烧上咖啡。

简单的下午茶，于我却是奢侈的。

Biscotti的方子是在网上查到的，转贴在此。家里没有开心果，我用杏仁代替。

值得注意的是最后一步，275F 烤10分钟就可以了，拿出来，如图3所示那样散热，凉透就干了。

如果延长烤的时间会导致biscotti太硬。

Cranberry Pistachio Biscotti

Ingredients

1/4 cup light olive oil

3/4 cup white sugar

2 teaspoons vanilla extract

1/2 teaspoon almond extract

2 eggs

1 3/4 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 cup dried cranberries

1 1/2 cups pistachio nuts

Directions

Preheat the oven to 300 degrees F (150 degrees C)

In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.

Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.

Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).

Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.