Almond Biscotti by Vanessa Tay

 Almond Biscotti

Ingredients

• 3 egg whites
• 120 gm plain flour - sifted
• 90 gm caster sugar
• 120 gm unblanched whole almonds

Method

1. Whisk egg whites till foamy on slow speed, add in sugar and whisk on higher speed till egg whites are stiff but not dry. (To check whether the egg whites are done, remove and invert the whisk and if the peak of egg whites stand, then it's ready).
2. Add in sifted flour, mix well, followed by the whole almonds. The consistency should be soft and light.
3. Pour mixture into a lightly greased dish, 15cm x 8cm.
4. Bake in a preheated oven @ 180 deg C for 30 mins till light brown.
5. Let it cool in the dish completely.
6. Remove from dish, wrap up in foil and put in the fridge for a day or two. It can also be freezed if you wish to keep it longer.
7. When needed, slice thinly, about 2mm thick with a serrated knife.
8. Arrange slices onto paper lined baking sheet and bake @ 130 deg C for 45 mins. till crispy and crunchy.
9. Store in air-tight cookie jar once completely cooled.

*Recipe adapted from: http://cheah2009.blogspot.sg/2011/02/almond-bread-biscotti.html