Wash the dried fruit in hot water and cut into small pieces. Lightly roast the almonds and roughly chop each one into 4-6 pieces.
Place the ＊ ingredients into a plastic bag and shake well.
Add the dried fruit and mix until covered as much as possible with the powder.
Combine the tofu and the beaten egg. Add them to the plastic bag. Once all of the ingredients have blended together, mix in the almonds and add some liqueur for flavoring, if you like. Bring it all together into a ball.
Line a baking sheet with parchment paper. Roll the dough into a flat loaf and place on the baking sheet. (Coating your hands with water will make it easier to shape.)
Bake for 20 minutes in an oven preheated to 180℃.
Take it out of the oven and cool. Cut into 1-cm thick pieces and arrange them on the baking sheet, cut side down.
Lower the temperature to 160℃ and bake one side for 10 minutes. Flip them over and bake the other side for another 10 minutes to dry them twice.
Set them aside until they have cooled completely. Store in a resealable bag.
These biscotti become stale easily. In that case, you can heat them lightly in a toaster-oven to return them to their crisp, hard state.
Story Behind this Recipe
According to a girlfriend, biscotti packed with almonds is very common in Italy. She will soon be embarking on a trip to Italy, so I made these healthy guilt-free biscotti for her to enjoy. They are filled with my gratitude to her for her friendship.
All you have to do is mix and bake. The steps are so easy. These are moderately sweet, so increase the amount of dried fruit or sugar by about 10 g if you prefer a sweeter taste. The amount of milk required will depend on how moist the okara is. The baking time will vary depending on your oven.