Egg-Free Miso & Sesame Okara Biscotti

Name: Egg-Free Miso & Sesame Okara Biscotti
Yield: 6 servings
Cuisine: American
Ingredients: 100 grams Fresh okara; 100 grams ＊ Cake flour; 1 tsp ＊ Baking powder; 50 grams ＊ Soft light brown sugar; 30 grams Miso; 25 grams Sesame seeds; 30 ml Milk

cookpad.japan @cookpad_jp

My previous recipe was created by referring to "Okara Biscotti".

Slice the dough before it gets cold at Step 6 for a more beautiful looking cross section.
The amount of milk depends on the moisture content of the okara, thus, the wide range in the amount is listed. Add a small amount of milk at first and gradually add more if the dough does not seem to come together. Recipe by tearstar

My previous recipe was created by referring to "Okara Biscotti".

cookpad.japan @cookpad_jp

My previous recipe was created by referring to "Okara Biscotti".

Saved

Ingredients

6 servings

100 gramsFresh okara
100 grams＊ Cake flour
1 tsp＊ Baking powder
50 grams＊ Soft light brown sugar
30 gramsMiso
25 gramsSesame seeds
30 mlMilk

Saved

Steps

1

In a plastic bag or a bowl, add all the ＊ ingredients and mix well. Add the okara and mix well.
2

Combine the miso, milk, and the sesame seeds, add to the Step 1 mixture, and mix well.
3

Preheat the oven to 170℃.
4

Place the dough onto parchment paper and shape it into about a 12 x 25 cm oblong shape. It's easier to shape the dough with wet hands.
5

Place on the top rack of the 170℃ oven and bake for about 20 minutes.
6

Take it out of the oven, once the dough cools down a little, cut it into 1 cm slices while it's still warm, and place back on the baking tray.
7

Lower the oven temperature to 160℃, and bake both sides for 10 minutes each, 20 minutes total. Cool on the baking tray.
8

Note: Since they get stale easily, store them in an airtight container. If they become stale, toast them and they will be crunchy again.
9

This is the miso I used for this recipe. If you use ”Saikyo” miso, it creates a mild and refined flavor. Choose the one to suits your taste.