Almond Bread Biscotti

Ingredients

• Egg white

  Raw, fresh eggs

  3 egg white (separated from yolk) or 120g

• Sugar

  White, granulated sugar

  ½ cup or 100g

• Wheat flour

  White, all-purpose, unenriched

  1 cup or 125g

• Almonds

  Nuts, raw

  250g

Directions

1. Preheat the oven to 180 degrees celcius. Beat the egg whites with an electric mixer until stiff peaks form. Add the caster sugar gradually, while beating, until the sugar is dissolved. Fold in sifted flour and whole almonds. The mixture will deflate quite a bit but that’s normal, just ensure the flour is well mixed. Spread the mixture into a greased loaf tin and bake for 30 mins at 180 degrees. When the loaf is cold wrap it well in foil and store in a cupboard for 2 days. After this time cut the loaf into thin slices with a very sharp knife or an electric knife. Preheat the oven to 150 degrees. Place the slices in a single layer on lined trays and bake for 30 mins or until dry and crisp, don’t overcook as they will burn easily. Remove the biscuits from the hot tray and place them on a cooling rack, or on a clean cloth (which is what I like to do and they make a popping sound when they cool I’ve noticed). These biscuits will store in an airtight container for at least a month. They are great to share over a cup of coffee or as a gift to give friends.

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