- Hazelnuts - 1/2 khob
- softened butter - 1/2 khob
- qab zib - 3/4 iav
- qe - 2 daim (loj)
- anise noob - 1 teaspoon
- Cointreau liqueur - 4 teaspoons
- txiv kab ntxwv tev - 2 teaspoons
- hmoov nplej - 2 khob (ntxiv 2 dia)
- ci hmoov - 1 1/2 teaspoons
- ntsev - 1/4 teaspoons
1. Preheat lub qhov cub kom 175 degrees. Muab lub fwj tshuaj rau ntawm lub tais ci. Ci hauv qhov cub kom txog thaum muaj cov ntxhiab tsw tshwm, li 5 feeb. Tshaj tawm ntawm qhov cub, muab tso rau hauv ib chav ua noj rau ob peb feeb. Tshem tawm tev kom txog thaum sawv daws tseem sov. Loj chop thiab muab tso cia. 2. Txo qhov cub kub kom txog 160 degrees. Kab cov tais ci nrog daim phaj ntawv. Nyob rau hauv ib lub tais, tuav lub butter nrog ib tug tov. Maj mam ntxiv cov suab thaj thiab whisk ntxiv txog 2 feeb. Ntxiv qe thiab tuav kom txog thaum sib tov ua homogeneous. 3. Ntxiv anise noob, Cointreau liqueur thiab txiv kab ntxwv tev, nplawm. Ntxiv hmoov, ci hmoov thiab ntsev. Do rau ib homogeneous taub hau. 4. Sib tov nrog tws hazelnuts. 5. Rau ib qho chaw nplua nplej, faib lub khob noom ua ob qho chaw sib npaug. Muab ib feem ntawm cov duab ib daim duab ntev ntev li 5 cm tuab. Muab lub khob noom cookie tso rau ntawm ib daim ntawv ci txhuam sab saud txog 5 cm. Ci kom txog thaum lub mov paj maj mam browned on to top, txog 25 feeb. 6. Txib cov nplhaib rau 5 feeb, tom qab ntawd muab tso rau ntawm lub rooj tsavxwm thiab txiav cov kabmob hauv 6 xauv npo thiab 1 cm tuab. 7. Muab cov biscotti txuam nrog sab hlais ntawm daim ntawv ci. Ci ncuav qab zib rau 5 mus rau 7 feeb. Cia kom txias tag rau hauv grate. Khaws lub ncuav biscotti nyob rau hauv lub thawv kaw nruj nreem ntawm chav sov li ob peb lub lis piam.
Kev Pabcuam: 6-8