義大利映翠餅 Clear the Cupboard Biscotti

每個人的廚房櫃子都有寶。有些寶可以吃，有些寶可能剛開始可以吃，可是三十年過後就不是不要吃的好。為了避免三十年後還看到這些寶，我有事沒事就會清櫃子裡面的寶。袖子很短所以可以拿出來的不多，除了之前烏魚傳授的花生巧克力全麥餅乾 Ultimate Whole Wheat Chocolate and Peanut Butter Chip Cookies 之外，我也喜歡做義大利映（硬）翠（脆）餅。

以前嘗試了幾個大西洋另外一端推薦的 biscotti 食譜，香脆好吃不在話下，用奶油與糖打的絨綿綿後加入雞蛋與麵粉，成果散發著濃濃奶香可惜奶油成分過高，大家都愛只是我無福消受。後來找到了些比較傳統的義大利食譜，不用奶油，成果更脆咬勁十足，我這才找到了天堂。

人家說什麼魚啊漁的，那個人家可以是老子，也可以是威廉他女兒，不過重點在於既然要清櫃子那就是大家可以自由發揮，有啥丟啥不要怕，反正有糖有麵粉有雞蛋不會難吃到哪裡去。份量改良來自辣椒，少了點糖更加健康！

義大利映翠餅 Clear the Cupboard Biscotti

1. 500g plain flour 中筋麵粉
2. 250g caster sugar 糖
3. 4 eggs 蛋
4. 2tsp baking powder 泡打粉
5. 1tsp salt 鹽
6. 1tsp vanilla extract 香草精
7. zest 1 orange/lemon  檸檬橘子皮
8. 200-375g of freedom:

• Any kind of nuts such as blanched almond, skin-on almond, shelled pistachio, hazelnut, walnut, cashew, peanut, brazil nuts etc
• Dried fruit: raisin, currant, apricot, peach, apple, pear, mixed peel, cherry, cranberry, crystallised ginger
• Extra boost for the sweet tooth: chocolate chip, butterscotch chip, peanut butter chip or whatever you can find in the cupboard

• Heat the oven to 160C.
• Mix the sugar with the flour, baking powder and salt, then stir in the eggs and vanilla extract, bring it all together into a dough. It will seem dry at first but keep kneading until no floury patches remain. Add the fruits and nut, mix well.
• Dust a work surface and hands lightly with flour, divide the dough into two. Roll each piece into a sausages about 5cmx30cm long, bake for 20-25 minutes until golden and firm on the outside.
• Remove from the oven and leave to cool a little, reducing the heat to 140C. Using a bread knife, cut into 1cm slices. Bake each side for 15-20 minutes.

基本上糖：料（最多）：麵粉＝2:3:4
每125g的麵粉配一顆蛋

這樣想要怎麼清櫃子就怎麼清櫃子，我還試過用甜死人不償命早餐穀片，沒有很新鮮的藍莓，裝飾用草莓乾，台灣杏仁粉飲，福源花生醬... 沒人發現藍莓沒有很新鮮。

沒事不要吃我給的食物。