For the recipe 脆脆饼 Biscuit Biscotti
|240 g||Dr. Oetker Nona Self-Raising Flour|
|200 g||Caster Sugar|
|80 g||Dried Cranberries|
|80 g||Pumpkin Seeds|
|80 g||Dr. Oetker Whole Almonds|
|8||Round Paper Cups|
Preheat oven to 180˚C.
Beat the eggs at medium speed until it turn to foam texture.
Add in Dr. Oetker Nona Self-Raising Flour and mix well. Fold in dry cranberries, pumpkin seed and almond flakes.
Divide the batter evenly between the paper cups (each about 2/3 full). Bake at 180˚C for 20 minutes. Set aside to cool completely.
Cover with food wrap and keep in the freezer overnight.
Remove dough from the paper cup and slice the dough thinly by using a sharp knive.
Place the dough on a lined baking tray and bake at 180˚C for 8 - 10 minutes or until the side turn to golden brown.
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