Japanese Version

Mini-Biscotti with MicroSoy

Ingredients:

  • ½ cp Butter
  • 1 cp Sugar
  • 1/3 cp Fresh Vegetable Oil
  • 3 Eggs
  • 1 tsp vanilla
  • 1 tsp almond extract
  • ½ tsp anise extract or 1 Tbsp seed
  • 1 cp TSX12
  • 3 cp Flour
  • 3 tsp Baking powder

Directions:

Cream butter and sugar, add oil and mix well. Add eggs, flavorings, mix well. Add all other ingredients; mix well. Refrigerate several hours or overnight. Divide dough into 10 equal parts. Roll each part into a stick about 10 inches long and the diameter of a broomstick. Place on oven safe Parchment Paper lined cookie sheet, 3 to a pan. Bake the Biscotti logs at 350 ºF for 15 to 20 min.

Remove from oven and slice each roll into pieces at a 45º angle ~½ inches thick. Return to pan in a single layer, cut side down. Return Biscotti to the oven and bake at 425 ºF until slightly brown (~ 5 min.). Cool.