whole wheat biscotti
It's so delicious even if you dip it in coffee where you can enjoy the crunchy taste. It's a biscotti that adds savory taste with whole wheat flour.
6 serving
Within 90 minutes
핑크엔젤
Ingredients
  • whole wheat flour
    70g
  • Soft flour
    100g
  • almond powder
    50g
  • Baking powder
    1/2T
  • grape seed oil
    50ml
  • Eggs
    1ea
  • Sugar
    50g
  • Walnut
  • almond
    70g
  • Chocolate chip
    50g
Cooking Steps
STEP 1/9
Beat in eggs and add sugar and mix.
STEP 2/9
When sugar is well blended, add canola oil and mix.
STEP 3/9
Add all the sifted powders and mix them around half a day.
STEP 4/9
Add nuts and chocolate chips to half-mixed dough and mix them together (I have walnuts and almonds, so I put them in / Mix 40g walnuts and 20g almonds) and rest in the refrigerator for about 30 minutes.
STEP 5/9
Grill the dough for 30 minutes at 170C after taking a shape like the top.
STEP 6/9
After baking, remove and cool on a cooling net.
STEP 7/9
When it cools down, cut it vertically. (If you cut it uncooled, it will be crushed.I cooled it down for about 15 minutes. Let it cool for about 20 minutes.) Bake the cut biscotti at 170 and back for 10 minutes.
STEP 8/9
Bake the cut biscotti at 170 for 10 minutes. It's a savory biscuit.
STEP 9/9
Biscotti is complete
Japchae Recommended recipe
  • 1
    a vegetarian 'japchae' without meat; a recipe for non-soggy
    4.90(133)
  • 2
    Making crunchy bean sprout japchae!
    4.76(17)
  • 3
    One pan japchae that doesn't stir-fry the ingredients separately
    5.00(18)
  • 4
    Meatless japchae (paprika japchae with only vegetables)
    4.88(17)
Bibimbap Recommended recipe
  • 1
    Avocado and egg bibimbap
    4.94(51)
  • 2
    How to make 'Yoon's Kitchen Bibimbap
    5.00(8)
  • 3
    It's the season! A delicious bowl of cockle bibimbap
    4.56(16)
  • 4
    How to make tuna lettuce bibimbap. Bringing summer taste with go
    5.00(13)