Combine all of the ingredients except for the ☆ ingredients. Mix them all together with your hands, protected with disposable plastic gloves.
Mix in the ☆ ingredients.
Place the dough from Step 2 onto a sheet of parchment paper, then, using plastic wrap or another sheet of parchment paper to prevent the dough from sticking to your hands, shape it into a wide, flattened log.
See Recipe ID: 715006.
Bake in an oven preheated to 190℃ for 20 minutes.
Remove from the oven, let rest until cool to the touch, slice, then bake in oven at 160℃ for 15 minutes, turning over the pieces midway to brown both sides.
Reduce the heat to 120℃, then bake for about 15 more minutes.
When they cool and are crunchy, they are finished! Store in a sealed container to keep out moisture. I put them in a resealable plastic bag and store them in the refrigerator.
Story Behind this Recipe
I wanted to eat some crunchy and tasty biscotti that didn't contain eggs or oil.
Since this recipe uses fresh okara, dry it slowly over low heat.