Hello, I’m Jane. Today, I will show you a way to make coconut & almond okara biscotti recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Coconut & Almond Okara Biscotti Recipe
Coconut & Almond Okara Biscotti is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Coconut & Almond Okara Biscotti is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook coconut & almond okara biscotti using 12 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Coconut & Almond Okara Biscotti:
- Make ready 100 grams ＊Fresh okara
- Prepare 30 grams ＊Whole wheat flour (or cake flour)
- Take 70 grams ＊Cake flour
- Take 3 grams ＊Baking powder
- Get 50 grams ＊Raw cane sugar
- Take 1 pinch ＊Salt
- Prepare 25 grams ＊Shredded coconut
- Take 25 grams Almonds
- Make ready 40 grams Dried fruits (mango, etc.)
- Prepare 1 medium or small Egg
- Take 1/2 tbsp Soy milk
- Prepare 1 dash Liqueur (amaretto, cointreau, etc.)
Steps to make Coconut & Almond Okara Biscotti:
- Wash the dried fruit in hot water and cut into small pieces. Lightly roast the almonds and roughly chop each one into 4-6 pieces.
- Place the ＊ ingredients into a plastic bag and shake well.
- Add the dried fruit and mix until covered as much as possible with the powder.
- Combine the tofu and the beaten egg. Add them to the plastic bag. Once all of the ingredients have blended together, mix in the almonds and add some liqueur for flavoring, if you like. Bring it all together into a ball.
- Line a baking sheet with parchment paper. Roll the dough into a flat loaf and place on the baking sheet. (Coating your hands with water will make it easier to shape.)
- Bake for 20 minutes in an oven preheated to 180℃.
- Take it out of the oven and cool. Cut into 1-cm thick pieces and arrange them on the baking sheet, cut side down.
- Lower the temperature to 160℃ and bake one side for 10 minutes. Flip them over and bake the other side for another 10 minutes to dry them twice.
- Set them aside until they have cooled completely. Store in a resealable bag.
- These biscotti become stale easily. In that case, you can heat them lightly in a toaster-oven to return them to their crisp, hard state.
So that’s going to wrap it up for this exceptional dish coconut & almond okara biscotti recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
