Sunday, January 31, 2010

Almond Biscotti

recipe from Jolly Little Cracker by Chong Su Yin



ALMOND BISCOTTI
recipe from Jolly Little Cracker by Chong Su Yin

2 egg whites
pinch of tartar powder
50g sugar
60g flour
1Tbs oil

100g whole almond (toasted)

Method
1. Preheat oven to 150 C
2. Whisk egg white until bubbles, add in tartar powder, continue whisk gradually
add
3. in sugar n whisk until stiff

4. Add in flour, then add in oil
5. Add in whole almonds and stir evenly
6. Bake in preheated oven in loaf pan for 45 min
7. Cool on rack, refrigerate overnight






8. Slice into 5mm thin, line in tray and bake at 150 C for 10 min or turn brown.



Notes
The almond need to be pre-toasted 160 C for 10 or so.
If you prefer crunchy biscotti, you may use rose flour or add 1 tsp of emplex

No comments: