Egg-Free Miso & Sesame Okara Biscotti

Egg-Free Miso & Sesame Okara Biscotti

These are crunchy hard biscotti with no eggs. You will be hooked to these Japanese flavored biscotti with the perfect saltiness from the miso and fragrant sesame seeds.

Ingredients: 1 baking tray's worth

Fresh okara
100 g
* Cake flour
100 g
* Baking powder
1 teaspoon (3 g)
* Soft light brown sugar
50 g
30 g
Sesame seeds
25 g
20-30 ml


1. In a plastic bag or a bowl, add all the * ingredients and mix well. Add the okara and mix well.
2. Combine the miso, milk, and the sesame seeds, add to the Step 1 mixture, and mix well.
3. Preheat the oven to 170℃.
4. Place the dough onto parchment paper and shape it into about a 12 x 25 cm oblong shape. It's easier to shape the dough with wet hands.
5. Place on the top rack of the 170℃ oven and bake for about 20 minutes.
6. Take it out of the oven, once the dough cools down a little, cut it into 1 cm slices while it's still warm, and place back on the baking tray.
7. Lower the oven temperature to 160℃, and bake both sides for 10 minutes each, 20 minutes total. Cool on the baking tray.
8. Note: Since they get stale easily, store them in an airtight container. If they become stale, toast them and they will be crunchy again.
9. This is the miso I used for this recipe. If you use ”Saikyo” miso, it creates a mild and refined flavor. Choose the one to suits your taste.

Story Behind this Recipe

My previous recipe was created by referring to "Okara Biscotti" (Recipe ID: 901604).