I made this very dunkable biscotti with liberal adaptations from a biscotti recipe. As I combed through the fridge for ‘healthy, low carb’ materials for my biscotti, I went over the top and out came this unbreakable, superbly dunkable biscotti that can withstand a cup of very hot coffee.
Almost unbreakable and travels well. Not to be eaten as it is by those with weak teeth.
Makes about 25 thin pieces.
100g wholemeal wheat flour
100g Rye flour
1.5 Tbsp baking powder
1 Tbsp flaxmeal flour
100g chopped walnuts
50g chopped cranberries
20g white sesame seeds
1 Tbsp coconut sugar
30g white miso paste
50ml low fat milk
Preheat oven to 170C with baking rack.
Combine dry ingredients in a mixing bowl. Set aside.
Stir the miso with the milk until it is homogenous.
Add wet components to the dry component.
Mix with a stirrer until the mixture is damp and comes together with compacted by hand. Add milk by the Tbsp to achieve this texture.
Use a glove or wet hands to compress the damp mixture into a flat loaf, about 2cm in thickness.
Transfer the prepared loaf to a lined tray.
Bake in the preheated oven at 170C for 20 minutes.
Remove from oven. While still warm, cut to thin strips , about 1 cm thick each. A very sharp knife is needed to do this.
Baked at 160C for 10 minutes, cut side up, on lined tray.
Turn the biscotti over to the other cut side and bake again at 160C for 10 minutes.
Cool completely and keep in an airtight container.
Keeps well chilled.