- ukunta waaweyn - 3 xabbo (iyo 1 protein)
- bur - 3 1/4 koobab
- budada dubista - 1 st. beedka
- subagga dhalaalay - 10 shey. qaadooyin
- cusbo - 1/3 Qaado
- sonkorta - 1 1/2 koob
- Dibnaha laga soo saaro - 1 st. beedka
- khamriga Grand Marnier ama liishur liin dheer ah - 1 st. beedka
- diirka liinta - 1 st. beedka
- Badane - 1 koob
1. Foorno ilaa 175 darajo. Si aad u xajiso xaashida roodhida leh oo leh warqad xiiran ama kalluun silicone ah. Xaji ukunta dufanka dhexdiisa. Iska yaree ama xayawaan badeed. Warqad kale oo dhexdhexaad ah ama koob weyn oo cabbir ah, qaso burka iyo budada dubista. Iska ilaali subagga ee digsi weyn oo kuleyl ah ilaa inta uu dhalaalayo. Damiinka ka saar kuleylka, subagga ku dar sonkorta iyo milixda. Iska ilaali ukumaha, ku dar hal ukun mar. Ku dar walxaha basbaaska, liistar iyo diirran. Si tartiib ah ku dar foornada burka iyo yicib, qaso. 2. Qaybi cajiinka nuska. Si aad uga sameysid qayb ka mid ah leydi ku saabsan 2 cm ee dhererka iyo 5 cm diagonally. Ku rid warqad dubista diyaarsan. Isticmaal burush si aad u dufato laydiga leh ukunta cad. Dubo ilaa 30 daqiiqo ilaa bunka dahabka ah. U ogolow inaad ku qaboojiso miiska ilaa 30 daqiiqo. 3. Waxaad jarjartaa leydi kasta oo garaacisa ilaa 1 cm oo jeex ah, ku rid biscotti dhinaca jarjaran ee xaashida dubista. Dubo ilaa 11 daqiiqo, ka dibna leexdo sharooto iyo dubi ilaa 7 daqiiqo illaa inta cidhbaha loo yaqaan 'browned'. Iska daa miiska. 4. Ku celi leylaha haray ee haray. Biscotti u adeegso koob kafee ama shaaha
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