脆脆饼 Biscuit Biscotti
40 pieces
Easy
Biscuit that healthy and crunchy at the same time.
Recipe Ingredients
How to Prepare
For Biscuit Biscotti
200 g
Caster Sugar
6
Egg Whites
80 g
Dried Cranberries
80 g
Pumpkin Seeds
Almonds
8
Round Paper Cups
Prep:
10 min
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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