Biscotti per reflusso

Let’s make easy and delicious biscotti per reflusso, a nostalgic treat that brings back memories of childhood. Explore its global inspiration and family variants, and pay attention to the details for the perfect flavor. Enjoy with coffee or tea for a cozy afternoon snack.

I’m excited to share my recipe for biscotti per reflusso, a nostalgic treat that brings back memories of childhood. This recipe is easy to make and perfect for those with acid reflux. Let’s get started!

Food often evokes tender memories from childhood. Biscotti per reflusso is no exception. Let’s explore how this dish has left a mark on our hearts.

Biscotti per reflusso has been adapted and reinvented in different cultures around the world. Let’s take a closer look at its curiosities and historical peculiarities.

My mother used to make a special variant of biscotti per reflusso with another ingredient. Let me share with you my family’s beloved version of this recipe.

Although this recipe may seem easy, the real secret to making it a delight lies in the careful selection and handling of the ingredients. Let’s pay attention to the details!

Dificoltà Easy
Tempo di cottura Prep time: 15 minutes, Cook time: 20 minutes
Adatto ai bambini ✔️

INGREDIENTI

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, softened
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/4 cup slivered almonds

PROCEDIMENTO

  • Preheat oven to 350°F.
  • In a bowl, mix flour, sugar, baking powder, and salt.
  • In another bowl, beat butter, egg, and vanilla extract until creamy.
  • Gradually add flour mixture to butter mixture, stirring until well combined.
  • Stir in slivered almonds.
  • Form dough into a log and place on a baking sheet lined with parchment paper.
  • Bake for 20 minutes or until golden brown.
  • Cool for 10 minutes, then slice into biscotti.

SERVIRE CON

Enjoy these biscotti with a cup of coffee or tea for a cozy afternoon snack.

CONSIGLI

For a crispier texture, bake the biscotti for an additional 5-10 minutes. Store in an airtight container for up to a week.

I hope you enjoy making and savoring these biscotti per reflusso as much as I do. Buon appetito!

Autore:
Beatrice