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Oil & Egg Free Biscotti With Kinako Recipe

Oil & Egg Free Biscotti with Kinako Recipe
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Serving : 15
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Prepare the ingredients before making Oil & Egg Free Biscotti with Kinako in your home. Then, follow these steps below to serve Oil & Egg Free Biscotti with Kinako for your family or friends.

Ingredients: Oil & Egg Free Biscotti with Kinako

  • 85 grams Cake flour
  • 1/2 tsp Baking powder
  • 15 grams Kinako
  • 30 grams Sugar
  • 4 tbsp Milk

How to Make Oil & Egg Free Biscotti with Kinako

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Oil & Egg Free Biscotti with Kinako in your home by yourself.

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