How to Make Perfect Thin Almond Biscotti
These paper thin almond biscotti are a godsend with your morning coffee. This recipe is simple to remember and almost effortless, making it a good staple to make regularly.
Makes a big jar of biscotti
3 egg whites
110g icing raw almonds
100g plain flour, sifted
110g icing sugar, sifted
1/2 teaspoon high quality vanilla bean paste
What you need to do
Whisk the egg whites and vanilla bean paste with an electric mixer until stiff peaks form.
Add one tablespoon of sugar at a time, whisking continuously, waiting until the sugar is completely blended before adding the next spoon.
Repeat with the flour.
Set aside your mixer. Fold in the almonds with a wooden spoon.
If you have a loaf tin, add your mixture to the tin.
If you don’t have a tin, place a sheet of baking paper within a cake tin and spoon your biscotti mix into a straight line. Clip the sides of the baking paper so the biscotti mix forms the shape of a log, and put it in the fridge for at least 1 hour before baking.
Bake your biscotti mix in a preheated oven at 150 ° for 40 minutes, or until the top looks lightly golden.
Take out and place your biscotti log on a wire rack to cool. Once cool, (wait at least 20 minutes) slice your biscotti as thinly as you can. Having a sharp knife will help this step immensely.
Place your sliced biscotti on a baking tray and bake at 150 °C for 10 minutes, or until the edges begin to brown slightly.
Remove the biscotti from the oven and let them cool before storing them in an airtight jar.