Thanks to Miki for this recipe. I have wanted to try making Biscotti for a long time and when I saw this recipe, I was so motivated to try it. Indeed it is not too difficult to make but perhaps I have overbaked it and thus resulted with quite a tough crunch.
Ingredients
3 Egg Whites
120g All Purpose Flour (sifted)
90g Castor Sugar
120g Whole Almonds
120g All Purpose Flour (sifted)
90g Castor Sugar
120g Whole Almonds
Directions
1. In a stand mixer, whisk egg whites in medium speed till foamy. Gradually add in sugar then whisk in high speed till stiff.
2. Stir in sifted flour and almonds.
3. Pour mixture in a lightly greased dish.
4. Bake 180'C for 30 minutes till light brown.
5. Remove from oven, let it cool in the dish.
6. When it's completely cooled, remove from dish and sliced thinly.
7. Place on a lined tray, bake 130'C for 35-40 minutes till crispy and crunchy. (Baking time depends on the thickness).
8. Let it cool completely before storing in an air tight container.
9. The left over bread (before slicing), can wrap with aluminum foil and keep in the freezer for 1-2 weeks.
2. Stir in sifted flour and almonds.
3. Pour mixture in a lightly greased dish.
4. Bake 180'C for 30 minutes till light brown.
5. Remove from oven, let it cool in the dish.
6. When it's completely cooled, remove from dish and sliced thinly.
7. Place on a lined tray, bake 130'C for 35-40 minutes till crispy and crunchy. (Baking time depends on the thickness).
8. Let it cool completely before storing in an air tight container.
9. The left over bread (before slicing), can wrap with aluminum foil and keep in the freezer for 1-2 weeks.
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