Almond Biscotti

Almond Biscotti

What you need

  • Egg whites 3.
  • Castor sugar ½ cup.
  • Plain flour ⅔ cup, sifted.
  • Almonds 70 g, lightly toasted.

Preparation time: stage 1 = 15 minutes, stage 2 = 10 minutes
Cooking time: stage 1 = 40 minutes, stage 2 = 10-15 minutes


  • Stage 1:
    • Preheat oven to 170°C.
    • Whip egg whites in a glass bowl until soft peaks form; add sugar gradually, whipping until mixture is thick, glossy and form peaks.
    • Add sifted flour, almonds and vanilla and mix until combined; spoon into a lined loaf pan and bake for about 40 minutes until cooked and slightly browned.
    • Remove from tin, cool completely (overnight is best).
  • Stage 2:
    • Preheat oven to 130°C.
    • Slice loaf as thinly as you can; place slices on a baking tray and bake at for around 10 minutes or until dry and crisp (if they start browning too much, turn down the temperature).
    • Store in an airtight container.

Tip: For Christmas biscotti add ½ cup glace cherries to the mixture before cooking.

Makes around 24 - 30 biscotti


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