Biscotti are dry, twice-baked biscuits that originated in Italy. The traditional recipes contain almonds, pistachios, hazelnut or pine nuts. Nowadays people also use also various seeds, glazes and flavorings.
Biscotti can last for a long time if stored in an airtight container. Wrapped in cellophane or placed in a nice box they will make a great present for your loved ones.
This recipe doesn’t contain egg yolks and the biscotti are cut really thin.
Watch the video for this recipe:
- In a large bowl mix (use hand mixer) the egg whites with sifted icing sugar until you get a stiff mixture (when taking out the mixer, peaks should form).
- Sift in the plain flour and fold it in using a wooden spoon. Fold in the walnuts.
- Pour the mix into a loaf tin lined with baking paper (to see how to line cake tins, watch our video www.youtube.com/watch?v=L9vJy-SeHEc) and bake at 180 ⁰C for 35-40 minutes.
- Take out from the oven and wrap in a tin foil when still hot. Leave it to cool down and then place in your fridge. Keep it in the fridge overnight.
- Cut the loaf into very thin slices (maximum 0.5 cm wide). Place the slices on a baking tray lined with baking paper and put back in the oven.
- Bake at 100⁰C for 45 minutes.
- Once ready, let them cool off and keep in an airtight container.
- Enjoy by dipping them in your favorite tea or coffee!
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