Whole wheat cocoa biscotti|crunchy low-calorie snack

It's super easy to make, and you can make successful cookies by mixing and mixing manually, and novices won't fail. The biscuits that have been baked twice are hard, crispy and fragrant, and they are crunchy when you bite into them, and I like this texture so much~

Ingredients

Egg 1

Brownsugar 40 g

Meltedbutter 35 g

Cakeflour 50 g

Almondflour 15 g

Wholewheatflour 65 g

Cocoapowder 20 g

Bakingpowder 2 g

Salt 1 g

Nuts 60 g

Cooking Instructions

Add 40 grams of brown sugar to one egg and stir until the brown sugar dissolves, add 35 grams of melted butter and mix well.
Mix all the flours well:
50 grams of low-gluten flour 15 grams of almond flour 65 grams of whole wheat flour 20 grams of cocoa powder 2 grams of baking powder 1 gram
of salt Sift in the flour ingredients and pour in the bran that cannot be sifted.
Mix into a dough by hand.
Add 60g of chopped mixed nuts and knead into the dough.
Arrange on a baking sheet into a rectangle with a thickness of 2 cm.
Bake in a preheated oven at 175 degrees for 25 minutes.
After the first baking, take it out and cut it into 1 cm thick slices without burning your hands.
Place a baking sheet cut side up, oven at 150 degrees, and bake for 15 minutes on both sides.
The biscuits, which have been baked twice, are fragrant and crispy.
Low-fat and low-calorie, it is perfect for satisfying cravings for snacks~