Coconut & Almond Okara Biscotti. The coconut tree (Cocos nucifera) is a member of the palm tree family (Arecaceae) and the only living species of the genus Cocos. The term "coconut" (or the archaic "cocoanut". coconut [ˈkəukənʌt]Существительное. coconut / coconuts. noun coconut (countable and uncountable, plural coconuts). Coconut palms, lush tropical greenery, white-sand beaches, beautiful seas—all of these make up much of what is the Philippines. (General American) IPA(key): /ˈkoʊ.kə.nʌt/, [ˈkʰoʊ̯.kə.nʌt]. (Received Pronunciation) IPA(key): /ˈkəʊ.kə.nʌt/, [ˈkʰəʉ̯.kə.nʌt].

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Ingredients of Coconut & Almond Okara Biscotti

You need 100 grams of ＊Fresh okara.
You need 30 grams of ＊Whole wheat flour (or cake flour).
Prepare 70 grams of ＊Cake flour.
It's 3 grams of ＊Baking powder.
It's 50 grams of ＊Raw cane sugar.
It's 1 pinch of ＊Salt.
It's 25 grams of ＊Shredded coconut.
You need 25 grams of Almonds.
You need 40 grams of Dried fruits (mango, etc.).
Prepare 1 medium of or small Egg.
Prepare 1/2 tbsp of Soy milk.
You need 1 dash of Liqueur (amaretto, cointreau, etc.).

Coconut is a mature fruit of the Cocos nucifera palm. It is one of very versatile and indispensable food item for millions of inhabitants of South and South-East Asia and Pacific islands. Coconut definition: A coconut is a very large nut with a hairy shell, which has white flesh and milky juice. Coconut is a functional programming language that compiles to Python.

Coconut & Almond Okara Biscotti step by step

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

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