Tina's chile pepper crisprolls / zwieback
Ingredients (approximately 70 pcs):
200 grams (7.04 Ounces / 0.44 Pounds) salted peanuts
6 deciliter (2.64 Cups / 0.17 Gallons) wheat flour
2 1/2 deciliter (1.10 Cups / 0.07 Gallons) sugar
1 teaspoon chile powder (or chopped chile pepper) [Editor's note: If you like chile pepper, check out my other blog, and see photos of my transplanted seedlings.]
1 teaspoon paprika powder
2 milliliter (0.01 Cups) salt
2 teaspoons baking powder
1 egg yolk
- Set the oven at 200 degrees centrigrade (fairly hot, 400 degrees Fahrenheit).
- Chop the peanuts (coarse size). Mix all the dry ingredients in a blender.
- Add eggs and egg yolk and mix together to a smooth, but "sticky" dough.
- Put the dough on a baking table (with a bit of flour), cut it into two pieces and then each part in three pieces. Add some more flour when your roll out the dough into a thinner shape of about a thickness of 1.5 centimeters (0.59 Inches / 0.05 Feet). Put them on a plate with cookie sheet.
- Brush the dough with egg and milk. Bake in the oven for circa 15 minutes, until the crisprolls are golden brown. Cut them in a diagonal shape as soon as you have taken them out of the oven. Break them apart and put them on a plate.
- After the crisprools have been baked, lower the temperature to 100 degrees centrigrade (very cool, 212 Fahrenheit). Put the crisprolls back in the oven for about 45 minutes. Let them then stay and dry in the oven for a couple of hours, or during the night, if you could wait... ;)
If you want to have Tina's recipe for Italian biscotti, please tell me...