{"id":78840,"date":"2026-07-16T16:14:49","date_gmt":"2026-07-16T14:14:49","guid":{"rendered":"https:\/\/dumplingsandmore.fr\/post\/italian-biscotti-with-chickpea-flour-the-crunchy-healthy-and-protein-packed-recipe-that-changes-from-the-classic-biscuit\/"},"modified":"2026-08-21T15:18:09","modified_gmt":"2026-08-21T13:18:09","slug":"italian-biscotti-with-chickpea-flour-the-crunchy-healthy-and-protein-packed-recipe-that-changes-from-the-classic-biscuit","status":"publish","type":"post","link":"https:\/\/dumplingsandmore.fr\/en\/post\/italian-biscotti-with-chickpea-flour-the-crunchy-healthy-and-protein-packed-recipe-that-changes-from-the-classic-biscuit\/","title":{"rendered":"Italian biscotti with chickpea flour: the crunchy, healthy and protein-packed recipe that changes from the classic biscuit"},"content":{"rendered":"\n
\"Italian
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To make Italian chickpea flour biscotti<\/strong>, mix 180 g wheat flour, 120 g chickpea flour, 120 g sugar, 2 eggs, 70 ml sweet olive oil, yeast, salt, citrus zest and almonds. Form two logs, bake them once at 180\u00b0C for 20 to 25 minutes, slice them diagonally, then dry them a second time at 160\u00b0C. You get crunchy, rustic, lightly flavored biscotti, perfect with coffee, tea, or sweet wine. <\/em><\/p>\n\n

Au menu<\/h2>