☆Preparation☆ Measure the flour, baking powder and cocoa powder and sift them into a bowl. Don't wash the sieve yet. Add the sugar and milk, and mix with a spatula.
☆Mix☆ If it is difficult to mix, add some milk. If the mixture is too runny, sift in some flour. Any mixing method is fine. Preheat the oven to 180℃.
☆Shape☆ Place the dough on parchment paper. Sift flour to coat entirely. Shape it to about a 1.5 cm thick rectangle considering it will rise during baking.
☆Bake☆ Bake in the preheated oven at 180℃ for 20 minutes. Let it cool down. When it cooled, preheat the oven to 180℃ once again.
Cut the cookie into about 15 slices. Each slice is about 7mm - 1cm thick. ※ Place the slices cut side up on the baking tray. Bake for about 12 minutes at 180℃. Flip the biscotti 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.
☆Done☆ Let them cool down. When they have completely cooled, seal them and store.
This is the cocoa version of the healthy biscotti.
You don't need to sift if it's troublesome. ※Thickness of the slices. If each slice is too thick, it takes longer to bake because it will not dry out easily. In that case, the biscotti might burn, so be careful! You can use artificial sweetner or honey instead of sugar! In that case, adjust the amount of the milk. (Add 2 tablespoons or milk, then add more if necessary).