egg white biscotti

egg white biscotti

Another easy recipe to use up egg white.

Egg white biscotti (adapted from QL Kitchen)

  • 265 grams egg white
  • 100 grams castor sugar
  • large pinch of salt
  • 4 tbsp organic clover honey
  • 320 grams all-purpose flour
  • 250 grams whole almonds
  1. Prepare 2 baking sheets lined with parchment paper. Preheat oven to 170 C.
  2. Whisk egg white and castor sugar until stiff peaks.
  3. Add in honey and salt and whisk until combined.
  4. Sift in flour and fold in until combined.
  5. Add in almonds and fold in until combined.
  6. Scrape half of the mixture onto each of the prepared baking sheets and shape into a flattened log.
  7. Bake for 30 minutes or until golden brown. Let cool for 10 minutes before slicing into 1/2 cm thickness.
  8. Reduce oven temperature to 150 C. Bake for another 15-20 minutes until crisp.
  9. Let cool completely before storing in airtight container.

For variation, you can coat the biscotti in vanilla sugar before baking for the second time.


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