almond miso biscotti


This recipe uses:
Moribun Miso, Naturally Fermented
Roasted Gold Sesame


1 3/4 cup Flour⁣
1/2 cup Almond chopped⁣
1 tbsp Black sesame seeds⁣
1 tbsp Golden sesame seeds⁣
1 tsp Baking powder⁣
1/4 cup Aquafaba (brine water from chickpeas) / egg white⁣
1/2 cup sugar⁣
2 tbsp rapeseed oil
2 tsp Moribun Miso


1 Mix the flour together with the baking powder, nuts, and seeds.⁣
2 On an electric mixer, beat the aquafaba and sugar together. Then add in the oil and miso. Continue to beat until it is even and fully incorporated.⁣
3 Add in the flour mixture bit by bit.⁣
4 Move the dough to a dusted, clean and flat surface. Form the dough into 2 logs. (Dough used meansured: 5cm width and 1.5cm height).⁣
5 Place it at a tray lined with baking paper or a silicone mat.⁣
6 Bake it at 175degree Celcius at about 25 mins.⁣
7 Take out and cool for about 10 mins.⁣
8 Slice it as thin and you can then lay them cut side down on the tray. ⁣
9 Bake again for 8-10 mins, then flip it at the other side and bake it at another 8-10 mins. Till golden and dry.⁣
10 Let it cool at room temperature and keep it at the airtight container.⁣
(This can be kept for 1-2 months)


Easy-to-cook for Toddlers & Family ⁣
Recipe In collaboration with: Bake.Cook.Eggfree, she_wan

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