Simple Way to Prepare Quick Okara & Bitter Cocoa Orange Biscotti

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The ingredients needed to make Okara & Bitter Cocoa Orange Biscotti:

1. Take 100 grams Fresh okara
2. Take 90 grams ＊Cake flour
3. Get 15 grams ＊Cocoa powder
4. Take 40 grams ＊Cane sugar
5. Get 1 tsp ＊Baking powder
6. Make ready 1 small pinch ＊Salt
7. Get 1 small Egg
8. Get 30 grams ◎Marmalade jam
9. Prepare 1 tsp ◎Orange liquour (Grand Marnier, etc.)
10. Get 10 grams Candied orange peel

Instructions to make Okara & Bitter Cocoa Orange Biscotti:

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.com/us/recipes/144799-crunchy-cocoa-okara-sticks

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