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COFFEE & WALNUT BISCOTTI

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Cookies & Biscuits - Biscotti's
Recipe No:  R779c
Group  Ingredient KG
1 Flour 1.000    36%
Instant Coffee 0.080    2.9%
Castor Sugar 0.840    30.2%
Salt 0.020    0.7%
HERCULES BAKING POWDER 0.020    0.7%
 
2 Egg yolk 0.100    0.3%
Eggs 0.400    14.4%
Vanilla Essence No1 0.015    0.5%
 
3 Walnuts (chopped) 0.300    10.8%

  Total Weight 2.775
Method:  1. lend Group 1 together for 1 minute on slow speed.
2. Slowly add Group 2 until mixed together.
3. Blend in Group 2 for 30 seconds on slow speed.
4. Weight 900g of biscuit mix and roll out to three quarters of the tray length (like a sausage roll).
5. Bake at 160C for 25-30 minutes.
6. Cool then cut into thin slices and bake at 140C for 10-12 minutes.
Notes:  Recipe percentages are on total batter / mix weight (100%)