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We hope you got benefit from reading it, now let’s go back to okara & bitter cocoa orange biscotti recipe. To make okara & bitter cocoa orange biscotti you only need 10 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to cook Okara & Bitter Cocoa Orange Biscotti:
- Get 100 grams Fresh okara
- Prepare 90 grams ＊Cake flour
- Take 15 grams ＊Cocoa powder
- Prepare 40 grams ＊Cane sugar
- Provide 1 tsp ＊Baking powder
- Get 1 small pinch ＊Salt
- Get 1 small Egg
- Get 30 grams ◎Marmalade jam
- Get 1 tsp ◎Orange liquour (Grand Marnier, etc.)
- Provide 10 grams Candied orange peel
Instructions to make Okara & Bitter Cocoa Orange Biscotti:
- Place the ＊ ingredients into a plastic baggie and shake to combine. Then add the okara and shake to mix together while breaking clumps.
- Combine the egg and ◎ ingredients well and then add to the bag from Step 1. Add the roughly chopped candied orange peel. Refer to Helpful Hints.
- Place the dough on a parchment lined baking tray. Spread it out into a 12 x 25 cm, rectangular mound with the center rounded out.
- It will be easy to shape if your hands are wet.
- Bake for 20 minutes on the top rack of a preheated 180°C oven.
- Remove and let cool. While the dough is still warm, cut into 1 cm wide sticks. Line them up on the baking tray.
- Lower the oven temperature to 160°C and bake each side for 10 minutes for a total baking (dehydrating) time of 20 minutes. Let cool on the baking tray.
- These get soft easily, so please store them in an air-tight container. If they have become soft, heat them up in the toaster oven to make them crunchy again.
- When compared to egg-free biscotti, the dough was somewhat soft and easy to cut.
- If you like even crunchier cookies, I recommend trying"Crunchy Cocoa Okara Sticks" - - https://cookpad.com/us/recipes/144799-crunchy-cocoa-okara-sticks
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