Thin and Crispy Almond Biscotti
Shiokman Recipes recipe - Western
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 Egg Whites and 3 Egg Yolks
- 3 cups of Self-Raising Flour
- 1 cup of Sugar
- 1 1/2 cup of Whole Almonds
- 1 1/2 tsp of Vanilla
- 1/2 tsp of Salt
Instructions
- 1
Preheat oven to 180 C & line a baking tray with parchment paper and set aside
- 2
In the bowl mixer add in the eggs & mix thoroughly
- 3
Slowly add in the sugar while mixing & ensure that all the ingredients are thouroghly mixed
- 4
Add in the flour & salt and fold gently
- 5
Add in the almonds & fold gently
- 6
Pour the mixture into the baking tray
- 7
Bake at 180 C for 20 mins until it is firm in the center.
- 8
Transfer to a cooling rack & let it cool completely
- 9
After it is completely cooled down, wrap in cling wrap & keep in the freezer until hardened
- 10
10. Remove from freezer & cut into thin slices
- 11
11. Arrange the slices on baking sheets
- 12
12. Bake at 180 C for another 15 mins until the edges are slightly burnt and cool them on a wire rack