Biscotti con farina proteica

Biscotti con farina proteica is a childhood favorite that has been adapted and reinvented in many cultures. This protein-packed version is a healthier twist on the classic recipe. Although biscotti may seem easy to make, attention to detail is key. The right ingredients and careful handling make all the difference in creating a delicious final product. My mother used to make a version of biscotti with almonds, but I’ve adapted the recipe to include protein powder. It’s a special twist that adds a nutritional boost and a unique flavor.

I’m excited to share my recipe for biscotti con farina proteica, a childhood favorite that brings back warm memories. This protein-packed version is a healthier twist on the classic recipe.

Growing up, biscotti was a staple in my home. The aroma of freshly baked cookies always filled the air, and the crunchy texture was a delight. Biscotti con farina proteica is a healthier version that still evokes those cozy memories.

Biscotti has a rich history in Italy, but it has also made its way into kitchens around the world. From the iconic cantuccini in Tuscany to the almond biscotti in the United States, this cookie has been adapted and reinvented in many cultures.

My mother used to make a version of biscotti with almonds, but I’ve adapted the recipe to include protein powder. It’s a special twist that adds a nutritional boost and a unique flavor.

Although biscotti may seem easy to make, attention to detail is key. The right ingredients and careful handling make all the difference in creating a delicious final product.

Dificoltà Moderate
Tempo di cottura Prep time: 20 minutes. Cook time: 40 minutes.
Adatto ai bambini

INGREDIENTI

  • 2 cups all-purpose flour
  • 1 cup protein powder
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 3 eggs
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup chopped almonds

PROCEDIMENTO

  • Preheat oven to 350°F.
  • In a large bowl, cream together the butter and sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • In a separate bowl, whisk together the flour, protein powder, baking powder, and salt.
  • Add the dry ingredients to the wet ingredients and mix until just combined.
  • Stir in the vanilla extract and chopped almonds.
  • Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.
  • Place the logs on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until lightly golden brown.
  • Remove from the oven and let cool for 10 minutes.
  • Using a serrated knife, cut the logs into 1/2 inch slices.
  • Place the slices back on the baking sheet and bake for an additional 10-15 minutes, or until crisp and golden brown.
  • Let cool completely before serving.

SERVIRE CON

Biscotti con farina proteica pairs perfectly with a cup of coffee or tea. They also make a great gift for friends and family.

CONSIGLI

For an extra crunch, try dipping the biscotti in melted dark chocolate. Store in an airtight container for up to a week.

I hope you enjoy this protein-packed twist on a classic cookie. It’s a delicious and nutritious treat that’s perfect for any occasion.

Autore:
Beatrice