Simple recipe for crispy little Almond Biscotti snaps – great to enjoy with coffee or tea.
125g toasted almonds (skinless)
3 egg whites
1/2 cup caster sugar
3/4 cup cake flour
You need a bread tin 26x8x4.5cm
Heat your oven to 180 Celsius and line the tin by greasing it very lightly and lining it with baking paper. The grease allows the baking paper to stick to the sides. Cut a piece that fits the base and then a separate piece that lines the sides.
If you have raw almonds, place them on a baking tray in the oven for about 3 or 4 minutes and allow to cool.
Beat the egg whites to stiff peaks and add the caster sugar gradually as if you were making meringue until the mixture is glossy, thick and all of the sugar has been dissolved.
Fold in the flour and the almonds with a metal spoon. You don’t want to mix it, just gently fold it in until it is evenly spread through the mixture.
Spoon it all into the tin, give it a little shake to even it out in the tin and then bake for 25 minutes.
Remove and allow to cool in the tin. Don’t be tempted to eat it hot, it must cool completely.
To make the crisps, cut the loaf with a serrated knife into slices less than 5mm and pop in a 160 Celsius oiven for about 10 to 12 minutes, turning after 6 minutes or so.
These are better than most biscuits you get at coffee shops and well worth the effort.