脆脆饼 Biscuit Biscotti

Biscuit that healthy and crunchy at the same time.

40 pieces

Easy 10 minutes

Ingredients

Ingredients

For the recipe 脆脆饼 Biscuit Biscotti

For Biscuit Biscotti:

240 g Dr. Oetker Nona Self-Raising Flour
200 g Caster Sugar
6 Egg Whites
80 g Dried Cranberries
80 g Pumpkin Seeds
80 g Dr. Oetker Whole Almonds
8 Round Paper Cups

preparation

Preparation

1

Preheat oven to 180˚C.

2

Beat the eggs at medium speed until it turn to foam texture.

3

Add in Dr. Oetker Nona Self-Raising Flour and mix well. Fold in dry cranberries, pumpkin seed and almond flakes.

4

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.

5

Cover with food wrap and keep in the freezer overnight.

6

Remove dough from the paper cup and slice the dough thinly by using a sharp knive.

7

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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