Misugaru & Orange Biscotti
Misugaru (미숫가루) is a traditional Korean powder that contains an array of grains.Such grains include, rice, soy beans, barley and corn to name a few, which are then roasted and grounded together, giving it a nutty, rich flavour. Misugaru is commonly used in hot and cold drinks, for breakfast and is noted for its super healthy benefits.
I was lucky enough to be given a box of Misugaru from my boyfriend in Korea and decided to add this wonderful powder for baking and I have to admit it does give baked goods a filling, nutty flavour.
Although this ingredient is not a common product in the UK, it can be found in Asian stores and in particular Korean food stores.
Misugaru & Orange Biscotti Recipe:
200g Plain Flour
1 tsp Baking Powder
50g Misugaru flour
1 or 2 Eggs, Beaten
Zest & juice of 1 Orange or Orange liqueur
100g Chopped nuts (I used almonds & pecan)
- Preheat oven to 170c/ 150c /gas 3 and line a large baking tray with parchment paper.
- In a bowl mix together flour, misugaru, sugar, baking powder and zest until evenly combined.
- Add juice of orange slowly, followed by the beaten egg until mixture forms into a soft dough. Add another egg if mixture is still dry.
- Lightly dust work surface with flour and knead mixture.
- Divide into two, and shape into 15 cm log.
- Place on baking tray and cook for 25 minutes.
- Once cooked, take out of oven and let it cool slightly.
- With a serrated knife cut the biscuit into diagonal slices.
- Place back into the oven and cook for around 7 mins. Then turn them over and cook for another 7 mins. Place on a wire rack and cool down.
Variation: Make this vegan by replacing egg with vegetable or coconut oil.
Enjoy your biscotti with a hot cup of coffee!