Almond Biscotti / 意大利脆饼 / ビスコッティ [CNY Bakes 2012]

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

Ingredients:
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

Methods:

1. Whisk egg whites with pinch of salt till foamy, add in vanilla essence, and sugar in batches and continue to whisk till stiff peaks.
2. Fold in flour and mix till just blended. Add in almond and mix briefly.
3. 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.
4. Bake in preheated oven, 170C for 20 minutes. Cool completely, wrap with cling wrap and keep in the fridge for 1-2 days.
5. Then, slice thinly and bake at 150C for 10 to 12 minutes. Cool completely on wire rack and store in an airtight container.

Cook notes:

1. Each oven behaves differently, pay attention to oven temperature and baking time especially the second baking. 
2. The baking time is also depend on the thickness of  biscotti, I cut mine quite thin so baked them not more than 10 minutes.