Almond Biscotti
What you need
- Egg whites 3.
- Castor sugar ½ cup.
- Plain flour ⅔ cup, sifted.
- Almonds 70 g, lightly toasted.
Preparation time: stage 1 = 15 minutes, stage 2 = 10 minutes
Cooking time: stage 1 = 40 minutes, stage 2 = 10-15 minutes
Method
- Stage 1:
- Preheat oven to 170°C.
- Whip egg whites in a glass bowl until soft peaks form; add sugar gradually, whipping until mixture is thick, glossy and form peaks.
- Add sifted flour, almonds and vanilla and mix until combined; spoon into a lined loaf pan and bake for about 40 minutes until cooked and slightly browned.
- Remove from tin, cool completely (overnight is best).
- Stage 2:
- Preheat oven to 130°C.
- Slice loaf as thinly as you can; place slices on a baking tray and bake at for around 10 minutes or until dry and crisp (if they start browning too much, turn down the temperature).
- Store in an airtight container.
Tip: For Christmas biscotti add ½ cup glace cherries to the mixture before cooking.
Makes around 24 - 30 biscotti