Okara & Bitter Cocoa Orange Biscotti

Name: Okara & Bitter Cocoa Orange Biscotti
Yield: 6 servings
Cuisine: American
Ingredients: 100 grams Fresh okara; 90 grams ＊Cake flour; 15 grams ＊Cocoa powder; 40 grams ＊Cane sugar; 1 tsp ＊Baking powder; 1 small pinch ＊Salt; 1 small Egg; 30 grams ◎Marmalade jam; 1 tsp ◎Orange liquour (Grand Marnier, etc.); 10 grams Candied orange peel

cookpad.japan @cookpad_jp

These are biscotti that use egg in the dough.
When compared to the egg-free recipe, this soft dough tasted better.

Step 2: There is the possibility that the dough will be difficult to stick together depending on the thickness of the jam and the water content of the okara.
If that happens, adjust with 10 ml of milk or liquid.
For an egg-free biscotti:"Okara Biscotti Miso Sesame Flavored" Recipe by tearstar

These are biscotti that use egg in the dough.
When compared to the egg-free recipe, this soft dough tasted better.

cookpad.japan @cookpad_jp

These are biscotti that use egg in the dough.
When compared to the egg-free recipe, this soft dough tasted better.

Saved

Ingredients

6 servings

100 gramsFresh okara
90 grams＊Cake flour
15 grams＊Cocoa powder
40 grams＊Cane sugar
1 tsp＊Baking powder
1 smallpinch ＊Salt
1 smallEgg
30 grams◎Marmalade jam
1 tsp◎Orange liquour (Grand Marnier, etc.)
10 gramsCandied orange peel

Saved

Steps

1

Place the ＊ ingredients into a plastic baggie and shake to combine. Then add the okara and shake to mix together while breaking clumps.
2

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.
3

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.
4

It will be easy to shape if your hands are wet.
5

Bake for 20 minutes on the top rack of a preheated 180°C oven.
6

Remove and let cool. While the dough is still warm, cut into 1 cm wide sticks. Line them up on the baking tray.
7

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.
8

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.
9

When compared to egg-free biscotti, the dough was somewhat soft and easy to cut.
10

If you like even crunchier cookies, I recommend trying"Crunchy Cocoa Okara Sticks"
https://cookpad.wasmer.app/us/recipes/144799-crunchy-cocoa-okara-sticks

Crunchy Cocoa Okara Sticks