Ingrédients pour Easy Sour Cream Biscotti
- 1 cup (2 sticks) softened butter
- ¾ cup granulated sugar
- 2 large eggs
- Vanilla Extract
- 1 cup sour cream
- All Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
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Comment préparer Easy Sour Cream Biscotti
- Preheat oven to 350°F (175°C).
- Cream together 1 cup (2 sticks) softened butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Stir in 1 cup sour cream and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently knead a couple of times to form a cohesive dough. Divide the dough into 3 equal portions.
- Shape each portion into a loaf approximately 8 inches long, 2 ½ inches wide, and ¾ inch thick.
- Line two baking sheets with parchment paper. Place the loaves onto the prepared baking sheets.
- Bake for 25-30 minutes, or until the loaves are lightly golden brown.
- Let the loaves cool on the baking sheets for 15 minutes.
- Transfer the loaves to a wire rack to cool completely.
- Once completely cool, slice each loaf diagonally into ¾-inch thick slices.
- Arrange the biscotti slices, cut-side down, on ungreased baking sheets.
- Bake for 8 minutes, then flip and bake for another 8 minutes, or until golden brown and crisp.
- Let the biscotti cool completely on a wire rack before storing in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
27g
Fat
22g
Carbs
6g
