![\"663\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/05\/663.jpg\")
<\/a><\/p>\nStrawberry Biscotti<\/strong><\/p>\n It’s only recently that I’ve started enjoying biscotti.<\/p>\n <\/p>\n Since I don’t eat a lot of sweets anymore, biscotti is really perfect when I want something that would go well with my tea.<\/p>\n This time I wanted to make something that would reflect this beautiful season, and I came up with this strawberry biscotti!<\/p>\n It’s hard to see in the pictures, but it has dull pink color, and I actually like that it did not keep the bright pink color it had before baking; this way it looks so more natural.<\/p>\n Although the color may not scream “strawberry”, your nose will quickly know this is unmistakably strawberry.<\/p>\n The wonderfully fresh strawberry flavor goes so well with the white chocolate and macadamia nuts.<\/p>\n 100g all purpose flour 1. Preheat the oven to 350F. \u82fa\u30d3\u30b9\u30b3\u30c3\u30c6\u30a3<\/strong><\/p>\n \u82fa\u306e\u5b63\u7bc0\u306b\u306a\u3063\u3066\u3001\u3084\u3063\u3071\u308a\u82fa\u3092\u4f7f\u3063\u305f\u3082\u306e\u3092\u4f5c\u308a\u305f\u304f\uff08\u98df\u3079\u305f\u304f\uff09\u306a\u308a\u307e\u3059\u3002<\/p>\n \u3067\u3001\u3053\u3093\u306a\u3082\u306e\u3092\u4f5c\u3063\u3066\u307f\u307e\u3057\u305f\u3088\uff5e\u3001\u82fa\u30d3\u30b9\u30b3\u30c3\u30c6\u30a3\u3002<\/p>\n \u30db\u30ef\u30a4\u30c8\u30c1\u30e7\u30b3\u30ec\u30fc\u30c8\u3068\u30de\u30ab\u30c7\u30df\u30a2\u30ca\u30c3\u30c4\u5165\u308a\u3067\u3059\u3002<\/p>\n \u713c\u304f\u524d\u306f\u7dba\u9e97\u306a\u30d4\u30f3\u30af\u8272\u3060\u3063\u305f\u306e\u304c\u3001\u3084\u3063\u3071\u308a\u713c\u304d\u3042\u304c\u3063\u305f\u3089\u3001\u30d4\u30f3\u30af\u8272\u3082\u3046\u3063\u3059\u3089\uff5e\u306b\u306a\u3063\u3066\u3057\u307e\u3044\u307e\u3057\u305f\u306d\u3002<\/p>\n \u3067\u3082\u305d\u308c\u306f\u305d\u308c\u3067\u3001\u30ca\u30c1\u30e5\u30e9\u30eb\u306a\u611f\u3058\u3067\u826f\u3044\u306e\u3067\u3059\u3002<\/p>\n \u5302\u3044\u3082\u5473\u3082\u3057\u3063\u304b\u308a\u82fa\u306e\u5473\u304c\u3059\u308b\u3053\u306e\u30d3\u30b9\u30b3\u30c3\u30c6\u30a3\u3001\u305d\u306e\u79d8\u5bc6\u306f\u30b3\u30c1\u30e9\u3002<\/p>\n \u82fa\u306e\u30d5\u30ea\u30fc\u30ba\u30c9\u30e9\u30a4\u3092\u4f7f\u3063\u3066\u3044\u308b\u306e\u3067\u3059\uff01<\/p>\n \u30a2\u30e1\u30ea\u30ab\u3067\u4eba\u6c17\u306e\u3001\u30c8\u30ec\u30fc\u30c0\u30fc\u30b8\u30e7\u30fc\u30ba\u3068\u3044\u3046\u30b9\u30fc\u30d1\u30fc\u3067\u58f2\u3063\u3066\u3044\u308b\u3053\u306e\u30d5\u30ea\u30fc\u30ba\u30c9\u30e9\u30a4\u82fa\u3001\u6700\u8fd1\u304a\u6c17\u306b\u5165\u308a\u306a\u306e\u3067\u3059\u3002<\/p>\n \u304d\u308c\u3044\u306a\u8272\u3067\u3057\u3087\u3002<\/p>\n \u8272\u3060\u3051\u3058\u3083\u306a\u304f\u3063\u3066\u3001\u5302\u3044\u3082\u5473\u3082\u304e\u3085\u3063\u3068\u51dd\u7e2e\u306a\u3093\u3067\u3059\u3088\u3002<\/p>\n \u4eca\u56de\u30d3\u30b9\u30b3\u30c3\u30c6\u30a3\u306b\u306f\u3053\u308c\u3092\u30d1\u30a6\u30c0\u30fc\u72b6\u306b\u3057\u3066\u4f7f\u3044\u307e\u3057\u305f\u3002<\/p>\n \u3053\u306e\u30d5\u30ea\u30fc\u30ba\u30c9\u30e9\u30a4\u82fa\u3001\u305d\u306e\u307e\u307e\u98df\u3079\u3066\u3082\u826f\u3057\u3002\u79c1\u306e\u6700\u8fd1\u306e\u304a\u6c17\u306b\u5165\u308a\u306f\u3001\u3053\u308c\u3092\u4f7f\u3063\u3066\u4f5c\u308b\u82fa\u98a8\u5473\u306e\u7d05\u8336\u3002<\/p>\n \u3053\u3061\u3089\u3082\u8fd1\u3044\u3046\u3061\u306b\u7d39\u4ecb\u3057\u3088\u3046\u3068\u601d\u3044\u307e\u3059\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Strawberry Biscotti It’s only recently that I’ve started enjoying biscotti.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,10],"tags":[],"class_list":["post-35487","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35487","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=35487"}],"version-history":[{"count":15,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35487\/revisions"}],"predecessor-version":[{"id":35522,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35487\/revisions\/35522"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=35487"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=35487"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=35487"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2 tablespoons finely ground freeze dried strawberries
\n50g sugar
\na pinch of salt
\n1 egg
\n1 tablespoon canola oil
\n80g macadamia nuts
\n50g white chocolate chips<\/p>\n
\n2. Sift flour. Mix flour, strawberry powder, sugar, salt, egg, and oil. Add nuts and chocolate. Combine well using hands.
\n3. Form a long log. Place it on a baking pan lined with parchment paper. Bake in the oven for 20 minutes.
\n4. Remove from the oven. Let it cool. Slice. Bake for about 20 to 30 minutes at 300F.\n<\/p><\/div>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"