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1
Preparation: Measure the dry ingredients, and sift into a bowl.
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2
Please set the sifter aside without washing.
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3
Mix in the sugar and milk with a spatula.
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4
Mix: If the mixture is not blending well, add more milk.
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5
If the mixture is too soft, sift in more cake flour.
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6
Just mix everything.
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7
Preheat the oven to 180C.
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8
Shape Place the dough on parchment paper.
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9
Sprinkle cake flour with the sifter.
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10
Form into a 1.5 cm thick rectangle, taking into account the fact that your biscotti will rise during baking.
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11
Bake: Bake in the oven for 20 minutes at 180C.
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12
Let it cool.
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13
When cooled, preheat the oven to 180C again.
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14
Cut the cookie into about 15 slices.
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15
Each slice should be about 7mm - 1cm thick.
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16
Place the slices flat on their sliced cross-sections on the baking sheet.
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17
Bake for about 12 minutes at 180C.
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18
Flip and bake the other side for about 12 minutes.
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When the biscotti are crispy and crunchy, they are done.
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20
If the biscotti are still moist and soft, bake for few more minutes and check again.
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21
Let them cool.
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22
When completely cooled, seal them and store.
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23
Here are some variations of this recipe.
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24
Plain, Cinnamon tea flavour, Cocoa flavour
