Cooking is an art, sure that expression is one way of describing how much enjoyable this job is. Particularly if we cook for our adored ones. Welcome to my recipe page, If you're looking for recipes idea to cook today, look no further! We provide you only the perfect Easy Almond Biscotti recipe here. And do not worry, you can also find several sorts of nutrients recipes here.
Before you jump to Easy Almond Biscotti recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy. Below are some suggestions for natural dwelling that you may motivate together with your family.
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Hopefully the above article opens our horizons to pay extra awareness to a healthy lifestyle. Now we go back to the easy almond biscotti recipe of your choice. Follow the little by little instructions of the recipe easy almond biscotti recipe to provide a natural and organic and delicious meal. To make easy almond biscotti you only need 7 ingredients and 6 steps.. Pleased cooking, hope it is helpful for you and your family.
The ingredients needed to prepare Easy Almond Biscotti:
- Prepare 140 grams of White flour.
- You need 60 grams of Whole wheat flour (or plain refined flour).
- Provide 1 of Egg.
- You need 30 ml of Soy milk (or milk, or water).
- You need 80 grams of Sugar.
- You need 3 grams of Baking powder.
- Take 70 grams of Almonds.
Instructions to make Easy Almond Biscotti:
- Crack the egg into a bowl, mix in sugar and soy milk (or milk or water), then mix..
- Measure out the flour, whole wheat flour and baking powder into a large vinyl bag, allow some air into it, then shake. Add to the bowl..
- Stir with a rubber spatula. When it forms a dough, add the almonds. Mix until the dry ingredients are evenly blended..
- Form two oblong loaves (about 1 cm high). Bake for 20 minutes in an oven preheated to 340F/170C..
- Once they are cool enough to handle, slice into 1 cm thick slices. Lay the slices on their sides, then bake for 10 more minutes on each side at 320F/160C..
- Allow to cool on the baking sheet..
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