2 batches of Shortbread Dough (Pasta Frolla)
1 lb turbinado sugar
4 oz cocoa powder
1 kg breadcrumbs
Prepare the Pasta Frolla following the link above. For both batches:
replace 500g of the flour with breadcrumbs.
For the chocolate version, replace an additional 4 oz of flour with cocoa powder.
Mix the ingredients together: flour, breadcrumbs, butter (room temperature), eggs, and aromas. Blend until incorporated. Wrap the dough in plastic and refrigerate for 1 hour.
Roll dough into logs, place on parchment-lined sheet pans. Brush with egg wash and sprinkle with turbinado sugar.
Bake at 325°F (163°C) for about 20 minutes.
Let rest 3 minutes, slice the logs diagonally into biscotti shapes. Cool completely at room temperature and store in a dry place (do not refrigerate).
Calories: 110 | Fat: 4g | Carbs: 18g | Sugar: 10g | Protein: 2g
☒ Gluten-Free (contains wheat flour and breadcrumbs)
☑ Vegetarian
☒ Vegan (contains eggs, butter)