Mugwort Chestnut Biscotti

Name: Mugwort Chestnut Biscotti
Yield: 261.5 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; Cooked Chestnuts 26 g

807 kcal

#Mugwort Chestnut Biscotti #Biscotti #Mugwort Cookie #Chestnut Dessert #Italian Biscuit #Home Baking #Mugwort Dessert #Biscotti Recipe #Healthy Snack #Oven Recipe

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

Cooked Chestnuts 26 g

Nutrition summary

Carbohydrates 112.06 g 52%

Protein 19.94 g 9%

Fat 37.38 g 39%

Serving size 261.5g

Cooking steps

1

Preheat the oven to 170°C (338°F).
2

Wash the mugwort thoroughly and chop finely.
3

In a bowl, add eggs and sugar and whisk until foamy.
4

Add olive oil and mix well.
5

Sift in cake flour, baking powder, and salt.
6

Add the mugwort, cooked chestnuts, and almonds, and mix to form a dough.
7

Shape the dough into a long log and place it on a baking tray.
8

Bake in the oven at 170°C (338°F) for 25 minutes.
9

Let it cool and cut into 1.5 cm thick slices.
10

Bake the slices again for an additional 10 minutes to form biscotti.

Mugwort Chestnut Biscotti

AI 영양사 앤디