Italian bisconti biscuits are a real treat for those with a sweet tooth. You can bake it not only according to the classic recipe, but also in various interpretations, making chocolate or diet cookies.
Bisconti biscuits are crispy. It dries well in the oven, as it is baked in it 2 times. This feature is reflected in the name of the dessert, because the word "encore" means the second appearance on the stage of a singer, artist. Likewise, the famous biscuits undergo double heat treatment.
In Italy, bisconti is preferred to be consumed with drinks or dipped in dry wine.
To make a classic gourmet dessert, take:
- 4 eggs;
- 330 g flour;
- 240 g of sugar;
- 1 tsp soda;
- 65 g each of hazelnuts, cranberries, almonds, walnuts;
- a pinch of salt;
- 1 tsp vanilla essence;
- orange zest from one large fruit.
Beat the eggs into a bowl, add finely grated orange zest, vanilla essence, beat everything. In a separate bowl, combine flour with baking soda, sugar and salt. Pour the liquid into the dry mixture, knead the dough, turning the ingredients into a homogeneous plastic mass.
Place the dough on the work surface, roll up the "sausage" after dipping your palms in water. Turn on the oven in advance, preheat to 170 ° C. Put a baking sheet with the workpiece in it, bake for 10 minutes.
After this time, take out the "sausage", cool, cut across into pieces 5 mm thick. Put parchment on a baking sheet, grease it with oil, place the cookies, bake it at 150 ° C for 10-15 minutes. You can serve it as in Italy with wine or other drinks, as in England with tea, as in America with coffee.
If you are looking for a diet recipe, then make cookies with it. Diet bisconti is less high in calories, it can sometimes be enjoyed even by those who are on a diet. After all, it is not necessary to eat a lot, one cookie will be enough to get to know the taste of Italian bisconti.
Here's what you need for the dietary interpretation of dessert:
- 180 g of wheat flour;
- 1 glass of rye flour;
- 60 g of oatmeal;
- ¼ glass of sunflower seeds, flaxseeds, pumpkin seeds;
- 120 g sesame seeds;
- 100 g of olive oil;
- 5 g of salt;
- 2 tsp baking powder;
- 1 cup (200 g) cold water.
Pour rye and wheat flour into a container, add baking powder, oatmeal, salt, mix. Add seeds and flaxseed, mix again. Pour in the olive oil and water, knead the dough enough. Roll 2 sausages out of it, wrap them individually in plastic wrap, place in the freezer for 25 minutes. Then take out, cut each sausage into transverse pieces 0.5 cm thick.
Put baking paper on a baking sheet, brush it with a little vegetable oil, place the cookie blanks, keeping a distance between them. Place in the oven, which has a temperature of 170 ° C, for 12-14 minutes. When the products are dry, take them out.
If you want the bisconti to be softer, put it in a saucepan immediately after baking, cover first with towels and then a lid. Leave it like this until it cools.
If you want to taste the chocolate bisconti, bake it according to the first recipe, adding 120 g of grated chocolate and 50 g of cocoa to the dough.
