Preparation: Measure the dry ingredients, and sift into a bowl. Please set the sifter aside without washing. Mix in the remaining ingredients with a spatula
Mix: If the mixture is not blending well, add more milk. If the mixture is too soft, sift in more cake flour. Just mix everything. Preheat the oven to 180℃.
Shape: Place the dough on parchment paper. Sprinkle cake flour with the sifter. Form into 1.5 cm thick rectangle considering it will rise during baking.
Bake: Bake in the oven for 20 minutes at 180℃. Let cool. When cooled, preheat the oven to 180℃ again.
Cut the cookie into about 15 slices. Each slice is about 7mm - 1cm thick. Place the slices cut side up on the baking sheet. Bake for about 12 minutes at 180℃. Flip and bake the other side for about 12 minutes.
When the biscotti are crispy and crunchy, they are done! If the biscotti are still moist and soft, bake for few more minutes and check again.
Let them cool. When completely cooled, seal them and store.
Here are some variations of this recipe. Plain (Recipe ID: 1100546), Kinako flavour (roasted soybean flour) (Recipe ID: 1100568), and Cocoa flavour (Recipe ID: 1101400).
Story Behind this Recipe
This is oil and egg free! It's a cinnamon tea version of a healthy biscotti.
If your slices are too thick, they'll take longer to bake because they won't dry as easily.
Cut the tea bag, and use 1/2-1 bag. Allspice will be good in this recipe! You can use artificial sweetener or honey instead of sugar! In that case, adjust the amount of milk. Add 3 tablespoons of milk, then add more if necessary.