Monday, January 11, 2010

Almond Biscotti - Simplicity at its best...

Why is it that some of the simplest things in life are often the best? These biscuits are no exception!

What better treat to include with an afternoon coffee than a few slices of almond biscotti (Italian for biscuits).  These double baked biscuits contain no added fat and are a perfect means to utilise any leftover egg whites from other recipes.

It's difficult to believe such a tasty rustic biscuit can be made with just 4 simple ingredients - egg whites, almonds, sugar and flour.

After trying these, you won't want to go back to the store bought version - guaranteed!

Almond Biscotti

Required time: TBA
  4 Egg Whites

  100gr Caster Sugar
  120gr Almonds
  120gr Plain Flour

  1. Place the egg whites into a bowl and whip to stiff peak stage.
  2. Continue to whip the egg whites whilst gradually adding the sugar, until a glossy mixture is obtained.  Remove the bowl from the mixer.
  3. Sprinkle the almonds over the egg whites and sift the flour evenly over the top.  Gently fold the four and almonds into the mix.  Be cautious not to over mix, but be sure to just combine enough until no lumps of flour exist.
  4. Grease and flour a small loaf tin, ensuring you tap the tin upside down to remove excess flour.
  5. Pour the mixture into the tin and gently tap the tin on a counter top a few times to remove any air bubbles trapped in the mixture.
  6. Bake for 1 hour at 180 degrees or until firm to the touch.
  7. Remove from the oven and allow to rest in the tin for about 10 minutes, then turn out the loaf and allow to thoroughly cool on a rack.
  8. Once cold, slice thinly (you'll need a very sharp serrated knife and use a gentle sawing motion to cut through the almonds).  Bake the slices on a greased tray until golden for about 10-15 minutes at 150 degrees.
  9. Again cool the slices on a rack and store in an airtight container.
  10. Enjoy...

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