Almond biscotti, a cookie that associated with sweet memory. N years ago when my hubby (boy friend then) and I were separated almost 2000 miles by sea, I sent him home-made biscotti. It was the thick version, quite hard in texture but he liked it with coffee. The story followed, I gave some to one of my colleagues she said her 2-year old son used it as a drumstick!!
Okay, story time is over. I baked five types of simple cookies for the coming Chinese New Year, pineapple tart, orange-butter cookies, green pea cookies, oatmeal cookies (almost gone) and this thin almond biscotti. No more almond london, elegant and yummy but too time consuming.
Almond Biscotti Recipe
Source: Ms Norhidayatee
3 egg whites (large egg)
Pinch of salt
1 tsp vanilla essence
100 g castor sugar
120 g cake flour, sifted
200 g unbleached whole almond
- Whisk egg whites with pinch of salt till foamy, add in vanilla essence, and sugar in batches and continue to whisk till stiff peaks.
- Fold in flour and mix till just blended. Add in almond and mix briefly.
- Transfer batter onto a baking tray line with baking paper, divide and mould it into two 8cm X 20cm rectangles. Smooth the surface with a spatula.
- Bake in preheated oven, 170C for 20 minutes. Cool completely, wrap with cling wrap and keep in the fridge for 1-2 days.
- Then, slice thinly and bake at 150C for 10 to 12 minutes. Cool completely on wire rack and store in an airtight container.
- Each oven behaves differently, pay attention to oven temperature and baking time especially the second baking.
- The baking time is also depend on the thickness of biscotti, I cut mine quite thin so baked them not more than 10 minutes.