Biscotti with a Japanese twist
I love to use kinako and yuzu juice in my baking and cooking so decided to use both in this biscotti recipe. These are delicious with a coffee for a mid morning treat.
In one bowl mix
1 and 1/2 cup of oat flour
1/2 cup of kinako ( soy bean flour )
1 and 1/2 teaspoon of baking powder.
in a separate bowl mix
1/4 cup of melted coconut butter
1 tablespoon of apple purée
1/2 cup of unrefined sugar
1 teaspoon of yuzu juice
2 tablespoons of water
chop in half 1/3 cup of almonds and add to the mixture
add the wet mixture to the dry to form a dough
place your dough on parchment paper on a baking sheet and form into a log around 2 inches deep .
place in the oven for 20 mins
take out from the oven and leave to cool
cut your log carefully into slices and bake again for ten mins.
take out your biscotti and leave to cool
In a bowl over hot water melt some vegan chocolate .
Dip your biscotti in the melted chocolate and sprinkle with chopped yuzu peel.
place in the freezer to firm up your chocolate for ten mins
take your biscotti out and enjoy.