Oil & Egg Free Biscotti with Kinako

• 85 grams Cake flour
• 1/2 tsp Baking powder
• 15 grams Kinako
• 30 grams Sugar
• 4 tbsp Milk

1. Preparation: Measure the dry ingredients, and sift into a bowl.
2. Please set the sifter aside without washing.
3. Mix in the sugar and milk with a spatula.
4. Mix: If the mixture is not blending well, add more milk.
5. If the mixture is too soft, sift in more cake flour.
6. Just mix everything.
7. Preheat the oven to 180C.
8. Shape Place the dough on parchment paper.
9. Sprinkle cake flour with the sifter.
10. Form into a 1.5 cm thick rectangle, taking into account the fact that your biscotti will rise during baking.
11. Bake: Bake in the oven for 20 minutes at 180C.
12. Let it cool.
13. When cooled, preheat the oven to 180C again.
14. Cut the cookie into about 15 slices.
15. Each slice should be about 7mm - 1cm thick.
16. Place the slices flat on their sliced cross-sections on the baking sheet.
17. Bake for about 12 minutes at 180C.
18. Flip and bake the other side for about 12 minutes.
19. When the biscotti are crispy and crunchy, they are done.
20. If the biscotti are still moist and soft, bake for few more minutes and check again.
21. Let them cool.
22. When completely cooled, seal them and store.
23. Here are some variations of this recipe.
24. Plain, Cinnamon tea flavour, Cocoa flavour

flour, baking powder, kinako, sugar, milk

Taken from cookpad.com/us/recipes/156610-oil-egg-free-biscotti-with-kinako (may not work)