Thanks to Sarah Moore, the fabulous catering manager from PEAK Functions, for this great Almond Biscotti recipe (hopefully the first of many more to feature on this blog!):
4 egg whites
140g caster sugar
Zest of 1 lemon
Zest of 1 orange
120g plain flour
120g whole natural almonds lightly roasted
Preheat oven to 150 C. Whisk egg whites to a firm peak. Continue to whisk, slowly adding the sugar, and beat until whites become glossy and thick. Gently fold in the zest, flour and almonds. Spoon mixture into a baking paper-lined loaf tin and bake for 35 minutes or until golden. Remove from oven and allow to cool in the tin. When loaf is completely cool, remove from tin, wrap in plastic wrap and freeze ready to use.
Remove from the freezer, allow to defrost slightly and slice as thinly as possible with a sharp bread knife. Lay out on a baking paper-lined tray and bake at 100 C for 30 -40 minutes. Turn the oven off and allow to cool completely. Once cool, store in an airtight container for up to 10 days.
What can you do with almond biscotti?
1. Serve “as is” with coffee and tea
2. As an accompaniment to a dessert
3. Creating a sandwich with cream or ice-cream along with berries
4. Half dip biscotti in chocolate
Tip: Adapt the flavours with different nuts, essences, zests and flour. Always remember a recipe is just a guideline.
Trick: To make sure you cut the biscotti when it is still lightly frozen, as if it defrosts completely you won’t get uniform slices making it hard on yourself to cut.
