Mugwort Chestnut Biscotti

Name: Mugwort Chestnut Biscotti
Yield: 235.5 g
Ingredients: mugwort powder 10 g; extra thick rolled oats 100 g; Westgold butter 5.7 g; basil seeds 30 g; leavening agent (baking powder) 4 g; salt 0.5 g; allulose powder 10 spoon; Almond Breeze Unsweetened 55 ml; Farchioni extra virgin olive oil 19.3 ml; Lorenzo oil 1 ml

759 kcal

#mugwort dessert #chestnut biscotti #vegan baking #Korean fusion #traditional snack #Korean dessert #healthy snack #seasonal ingredient #nutty biscotti

Image coming soon

Ingredients

Main ingredients

mugwort powder 10 g
extra thick rolled oats 100 g
Westgold butter 5.7 g
basil seeds 30 g
leavening agent (baking powder) 4 g
salt 0.5 g
allulose powder 0.5 spoon
Almond Breeze Unsweetened 55 ml
Farchioni extra virgin olive oil 19.3 ml
Lorenzo oil 1 ml

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 101.99 g 50%

Protein 18.64 g 9%

Fat 37.09 g 41%

Serving size 235.5g

Cooking steps

1

Clean and prepare the mugwort and chestnuts.
2

Finely chop the chestnuts.
3

In a bowl, mix together flour, baking powder, sugar, and eggs.
4

Add mugwort and chopped chestnuts to the dough and mix evenly.
5

Shape the dough into a long log and place it on a baking sheet.
6

Bake in a 170°C oven for 25 minutes.
7

After cooling, cut into desired sizes and bake again at 160°C for 10 minutes to add crunch.

Mugwort Chestnut Biscotti

AI 영양사 앤디