It's nice to have something delicious and interesting over a cup of tea or coffee! I propose to supplement the tea with bright, moderately sweet beetroot biscotti cookies with pink, crispy crust and walnuts!
Pre-boil the beets, peel them, and grind them with a blender into a puree.
Mix 300 grams of flour, baking powder, salt, ginger and cinnamon in a bowl. Mix it.
In a separate bowl, mix the eggs and sugar.
Beat with a mixer until smooth and increase it in volume.
Add the beetroot puree and melted butter. Mix it.
Pour the beetroot mixture into the flour mixture.
Add pre-slightly chopped walnuts.
Start kneading the dough, adding the remaining flour. The dough should gather into a ball and almost stop sticking to your hands. Lightly knead it on the surface, sprinkling the table with flour.
For the convenience of working with the dough, lightly lubricate your hands with vegetable oil. Divide the dough into two parts, form two loaves about 1.5-2 cm high.
Place them on a baking sheet covered with baking paper and send them to bake in a preheated 180 degree oven for 25 minutes.
Then remove from the oven, cut diagonally into pieces about 1-1.5 cm thick.
Put it back on the baking sheet and put it back in the oven for 20-25 minutes.
Remove the finished biscuits from the oven, let them cool.
