Almond Toast Cookies (Biscotti)
July 9th, 2009.
Categories: All, Baked, Dessert, Lacto Ovo, Vegetarian
I used to love this biscotti a lot. I can take the whole can of it, keep munching until it is gone. Have been trying to find a recipe to bake this, and didn’t realize I already have the recipe in one of my books!!!
I did a test bake last week. Reduced the sugar, because the only complaint I have about any biscotti sold, is the sweetness level. At first I thought I had a failure, because it didn’t rise in the cake tin, and it produces just so little. But the result was fantastic! The right sweetness for all of us – who just eat it plain. I think if you want to eat this with ‘sweet’ coffee, maybe you can add in more sugar.
INGREDIENTS
4 egg whites
1/4 teaspoon cream of tartar
70g caster sugar
120g medium protein flour (sifted)
120g whole almonds
Few drops of vanilla essence
METHOD
1. Beat egg white with cream of tartar till peaked. Gradually add sugar, beating constantly until stiff. Lightly fold in flour, almonds and essence.
2. Bake in a greased tin for 35 min at 180C using a rectangular tray.
3. When cooled, cut loaf into wafer-thin slices and bake in an ungreased baking tray for 10-12 min at 150C.
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July 16th, 2009 12:50
Hi, thanks for sharing this. Do you have any tips on slicing the loaf into wafer-thin slices…as in any special tools to use, any technique? TIA
July 16th, 2009 14:56
HK Choo: There is no special technique to slice them. I tried using normal knife, quite difficult. So I switched to bread knife, it was really easy, without much effort. So, I guess the tips here is really to use bread knife. You know what is a bread knife? It is the one with “teeth”, and you cut the load in ‘sawing’ motion. Hope this helps.
September 16th, 2009 10:48
OMG! Someone brought this for us from JB, and like u said, me and hubby kept munching on it everyday! Thank you for the recipe and the tips. I will definitely keep this and try it someday. Thanks again for sharing!