I think I must spend whole days in the kitchen on my days off. There is nothing I like more than creating recipes and to day I ended up making two different cookie recipes this one and the matcha choc chip.
I do love a biscotti and I also love the nutty taste of kinako so I have put them together into this super easy recipe.
These little biscotti are perfect for a mid morning snack with a coffee.
All you need to do to make these is
In one bowl add
1 and cup of oat flour
1/2 cup of kinako
2 teaspoons of baking powder
A good handful of flaked almonds
in another bowl add
1/2 cup of unrefined sugar I used coconut palm sugar
1/4 cup of melted coconut butter
two tablespoons of water
add the wet mixture to the dry to form a dough.
Tip the dough onto some plastic wrap and form into a log about 1 inch thick . Wrap up the dough and place in the freezer for ten mins to firm up. ( this is when I do the washing up )
Take the dough out the freezer and out of the wrap and place on a baking sheet lined with parchment paper . Cut your dough log into slices and place in a moderate oven for 10 mins .
After this time take your baking sheet out and let them cool slightly and then tip each slice onto its side and bake again for a further 5 mins.
After this time take them out of the oven and let them cool completely if you don’t they will crumble.