Hello, I’m Joana. Today, I’m gonna show you how to make coconut & almond okara biscotti recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a 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 popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Coconut & Almond Okara Biscotti is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have coconut & almond okara biscotti using 12 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Coconut & Almond Okara Biscotti:
- Prepare 100 grams ＊Fresh okara
- Make ready 30 grams ＊Whole wheat flour (or cake flour)
- Get 70 grams ＊Cake flour
- Make ready 3 grams ＊Baking powder
- Make ready 50 grams ＊Raw cane sugar
- Prepare 1 pinch ＊Salt
- Get 25 grams ＊Shredded coconut
- Prepare 25 grams Almonds
- Make ready 40 grams Dried fruits (mango, etc.)
- Get 1 medium or small Egg
- Get 1/2 tbsp Soy milk
- Prepare 1 dash Liqueur (amaretto, cointreau, etc.)
Instructions 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 is going to wrap it up with this special dish coconut & almond okara biscotti recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
