Almond Biscotti

This is my basic biscotti recipie, you can change the nuts, or add 1 teaspoon of ground anise for even more taste of Italy.  Play around with using whole nuts, skin on, skin off or chocolate chips or even pieces of orange peel.  Its up to you.

The original chef was Di Sassi who was guest gook for a magazine I removed the recipie from.  Obviously she was Italian, as there is also a recipie for Tira Mi Su!

 

 

ALMOND BISCOTTI

Rating: Moderate

Intredients:

6 egg whites, 1 cup sugar
300g amond flakes
2 cups plain flour.

Method:

Whip egg whites until stiff, slowly adding sugar.
Fold in almond and flour.
Pour into 2 shallow loaf tins.
Bake in a 180C overn for 20 mintues.  Allow to cool.
Cut into thin slices and place on baking trays.
Return to oven (180C) until crisp and slightly brown on the edges.
Store in an airtight container.