Biscotti

By Drum Digital
16 June 2014

Makes 16

Preparation: 10 min

Baking: 40 min

60 g flaked almonds

125 ml (½ c) sugar

30 g margarine

4 egg whites

5 ml (1 t) vanilla essence

500 ml (2 c) flour

10 ml (2 t) baking powder

pinch of salt

  1. Preheat the oven to 180 °C. Grease a baking sheet.
  2. Spread out the almonds on a separate baking sheet and toast in the oven for 5 minutes or until golden. Set aside.
  3. Beat the sugar and margarine until smooth. Add the egg whites and essence and mix well.
  4. Combine the flour, baking powder and salt in a bowl. Add the egg white mixture to the flour mixture and mix well. Knead in the almonds until well distributed throughout the dough.
  5. On a floured surface roll the dough into a thick sausage shape. Transfer to the prepared baking sheet and bake for 30 minutes or until done. Remove from the baking sheet and allow to cool.
  6. Cut into 16 slices, transfer to a baking sheet and cover with baking paper. Return to the oven for 5 minutes, turn and bake for 5 minutes more or until golden brown.

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