| Working Method |
• Using a paddle attachment, blend the pastry flour and the Satin Crème Cake mix. Once blended, add in eggs, oil, melted butter and water. Mix for 1 minute on slow and then 4 minutes on fast. • Add in almond slices and Dark Compound Chips CT and blend just to incorporate. • Take the dough, wrap it and place in the fridge for 1 hour. After, shape it into a log and flatten it into the desired shape. • Bake at 175 °C / 347 °F for roughly 30-35 minutes. Let the logs cool enough to work and slice them into the desired thickness. Lay on their side and bake again at 130 °C / 266 °F for roughly 30 minutes. • Once cooled completely, place in the freezer. • Melt the Dark Compound CT Wafers to 48 °C / 118 °F. • Take cooled biscotti, dip and place on a sheet. |
|---|
