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1
Preparation: Measure the dry ingredients, and sift into a bowl.
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2
Please set the sifter aside without washing.
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3
Mix in the sugar and milk with a spatula.
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4
Mix: If the mixture is not blending well, add more milk.
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5
If the mixture is too soft, sift in more cake flour.
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6
Just mix everything.
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7
Preheat the oven to 180C.
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8
Shape Place the dough on a lined baking tray.
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9
Sprinkle cake flour with the sifter.
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10
Form into 1.5 cm thick rectangle considering it will rise during baking.
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11
Bake: Bake in the oven for 20 minutes at 180C.
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12
Let it cool.
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13
When cooled, preheat the oven to 180C again.
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14
Cut the dough into about 15 slices.
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15
Each slice is about 7 mm - 1 cm thick.
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Bake for 12 minutes, flip, and bake for another 12 minutes.
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17
They might start burning in 10 minutes while baking the bottom sides because they contain sugar.
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18
When the biscotti are crispy and crunchy, they are done.
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19
If the biscotti are still moist and soft, bake for few more minutes and check again.
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20
Let them cool.
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When completely cooled, seal them and store.
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22
You can make many variations of this recipe.
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23
Cinnamon tea flavour, Kinako (roasted soybean flour) flavour, Cocoa flavour.
