Preparation
40 minutes
Cooking
50 minutes
Difficulty
Medium
The rich, crispy biscuit combined with chia seeds is a dessert that is both delicious and brings many health benefits, adding variety to your family’s Tet cookie tray. Let’s join Điện máy XANH in the kitchen to check out the recipe right away!
Ingredients for Chia Biscuit with Calamondin Serves 4
All-purpose flour 220 gr (type 11 flour) Calamondin 5 fruits (to extract 20ml of calamondin juice) Chia seeds 10 gr Unsalted butter 60 gr Sugar 60 gr Eggs 2 eggs Baking powder 3 gr Grated calamondin peel a little Salt a little
How to make Chia seed Biscotit with tắc flavor
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Squeeze tắc juice
Cut the tắc in half, then squeeze through a sieve to extract the juice.
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Mix the cake flour
Sift 220g of wheat flour and 3g of baking powder into a bowl and mix well.
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Mix the egg yolk and chia seed mixture
Add 60g of melted butter, 60g of sugar, 20ml of tắc juice, 2 eggs, 10g of chia seeds, a bit of grated tắc rind, and a pinch of salt into a new bowl and stir well.
Finally, add another 10g of chia seeds, continue stirring until the mixture is well combined, then let it sit for 10 minutes.
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Mix the cake flour and knead the dough
Gradually add the dry flour to the egg mixture and mix well.
When the mixture is combined, use your hands to knead the dough until it forms a non-sticky, elastic ball.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
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Shape the dough
Place the parchment paper and the dough block in the baking tray, then use your hands to shape the dough into a rectangular block.
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Preheat the oven to 170 degrees Celsius for 15 minutes, then place the cookies in and bake for 30 minutes at 170 degrees Celsius.
After 30 minutes, cut the cookies into slices about 5mm thick and then bake at 170 degrees Celsius for another 10 minutes.
After 10 minutes, flip the cookies over and bake for another 10 minutes to finish.
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Final product
The biscotti are crispy and melt in your mouth, with a crumbly texture, rich flavor of flour and butter, blended with the fragrant kumquat aroma and crunchy, nutritious chia seeds.
You put the cookies in a sealed plastic bag or in a closed jar, store them at room temperature, and use them within a month.
Đien May XANH wishes you success in making this delicious, unique chia seed tangerine biscotit!
*Reference source for the recipe and images from the YouTube channel Nhung Cooking
