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1
Wash the dried fruit in hot water and cut into small pieces.
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2
Lightly roast the almonds and roughly chop each one into 4-6 pieces.
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3
Place the * ingredients into a plastic bag and shake well.
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4
Add the dried fruit and mix until covered as much as possible with the powder.
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5
Combine the tofu and the beaten egg.
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6
Add them to the plastic bag.
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7
Once all of the ingredients have blended together, mix in the almonds and add some liqueur for flavoring, if you like.
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8
Bring it all together into a ball.
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9
Line a baking sheet with parchment paper.
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10
Roll the dough into a flat loaf and place on the baking sheet.
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11
(Coating your hands with water will make it easier to shape.)
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12
Bake for 20 minutes in an oven preheated to 180C.
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13
Take it out of the oven and cool.
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14
Cut into 1-cm thick pieces and arrange them on the baking sheet, cut side down.
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15
Lower the temperature to 160C and bake one side for 10 minutes.
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16
Flip them over and bake the other side for another 10 minutes to dry them twice.
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17
Set them aside until they have cooled completely.
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18
Store in a resealable bag.
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19
These biscotti become stale easily.
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20
In that case, you can heat them lightly in a toaster-oven to return them to their crisp, hard state.
