Ever since I discovered how kongbiji (콩비지; soy pulp or okara) complemented cookies and tteok (떡; rice cake) with its subtly nutty bite and flavor, it became an ingredient I always keep in the freezer. Although it is considered a by-product of making soy milk...
Just in time for Valentine’s Day, here is an easy kick for your chocolate biscotti. They look ever so innocent with the dark chocolate color and hazelnut bits, but a subtle kick after a second or two will let you know things get more interesting here. While...
