Go Back
Thin and Crispy Almond Biscotti
Course: Snack
Cuisine: Western
Author: Shiokman Eddie
Ingredients
  • 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