Professional Bakery Formulas

BISCOTTI / KNUSPERLI
KLAUS TENBERGEN CGMB / Chef Instructor
Part #1
Amount/Quantity Item
1600 g butter
2000 g sugar
800 g vanilla sugar
800 ml eggs
400 ml egg yolk
to taste lemon, cinnamon, salt
8 g ammonia

Part #2
4000 g flour

Part #3
1600 g light roasted hazelnuts
1600 g raw almonds
Method:

Mix part # 1 well with the paddle.

Add part # 2 until well incorporated.

Add part # 3 until well incorporated.

Scale off 800 g pieces and roll into long strips. Press flat slightly and brush with egg wash. Bake at 180 C until done. Cut into biscotti shapes while still warm. Place onto sheet pans, spaced apart and leave in warm oven over night Make sure oven is off.

Notes: Quiche dough: 200 g cake flour 100 g butter thymian Mix all the ingredient by hand. 1 egg yolk Cool for at least 1 hour. few drops lemon juice ice water as needed