Almond Biscotti

We used to buy Almond Biscotti from a friend's mum. It's very yummy and additive. You cant stop having it after the first bite. It's just crunchy and full of almond taste

Almond Biscotti

I had plenty of egg white left over from making the custard. I flipped through my recipe book, and found this recipe for Almond Biscotti. It's relatively easy and simple. There are only four ingredients. However, the drying process is a bit lengthy.

My first attempt- it's cut too thick.
The second loaf  is cut much more thinner.

Almond Biscotti- before the drying process

Recipe adapted from De Cordon Blue recipe collection

5 Egg Whites
185g Almonds Skin on
185g Castor Sugar
185g Plain Flour
Grated rinds of 3 Limes

1. Preheat the oven to 180C
2. Line the 1kg loaf pan
3. Whisk the egg white until soft peak then slowly add sugar and whisk until stiff
4. Add the shift flour, fold it into the egg white together with the lime rind and almonds
5. Bake for 45 minutes, then cool in the tin
6. Lower the temperature to 100C.
7. Remove the mixture from the tin. Use a very sharp knife to cut the mixture to a very thin slice.
8. Lay the biscuit on the baking tray ( only one layer), then dry in the oven at 100C for 35 min or until the biscuits are very dry and crisp.

Almond biscotti can serve with fruit, mousse, ice cream or just as a snack by itself.