Place the ＊ ingredients into a plastic baggie and shake to combine. Then add the okara and shake to mix together while breaking clumps.
Combine the egg and ◎ ingredients well and then add to the bag from Step 1. Add the roughly chopped candied orange peel. Refer to Helpful Hints.
Place the dough on a parchment lined baking tray. Spread it out into a 12 x 25 cm, rectangular mound with the center rounded out.
It will be easy to shape if your hands are wet.
Bake for 20 minutes on the top rack of a preheated 180°C oven.
Remove and let cool. While the dough is still warm, cut into 1 cm wide sticks. Line them up on the baking tray.
Lower the oven temperature to 160°C and bake each side for 10 minutes for a total baking (dehydrating) time of 20 minutes. Let cool on the baking tray.
These get soft easily, so please store them in an air-tight container. If they have become soft, heat them up in the toaster oven to make them crunchy again.
When compared to egg-free biscotti, the dough was somewhat soft and easy to cut.
If you like even crunchier cookies, I recommend trying Recipe ID: 1390397 "Crunchy Cocoa Okara Sticks"
Story Behind this Recipe
These are biscotti that use egg in the dough. When compared to the egg-free recipe (Recipe ID: 1221691), this soft dough tasted better.
Step 2: There is the possibility that the dough will be difficult to stick together depending on the thickness of the jam and the water content of the okara. If that happens, adjust with 10 ml of milk or liquid. For an egg-free biscotti: Recipe ID: 1221691 "Okara Biscotti Miso Sesame Flavored"