Walnut Biscotti
Ingredients
4 Large Egg Whites
120 g Icing Sugar
120 g Plain Flour
100 g Walnuts
Makes: 30 pieces (25cm x 10 cm cake loaf tin)
Time: Preparation 10 mins + Baking 40 mins + Overnight in the fridge + Baking 45 mins
Preparation
1
In a large bowl mix (use hand mixer) the egg whites with sifted icing sugar until you get a stiff mixture (when taking out the mixer, peaks should form).
2
Sift in the plain flour and fold it in using a wooden spoon. Fold in the walnuts.
3
Pour the mix into a loaf tin lined with baking paper (to see how to line cake tins, see our video: https://www.youtube.com/watch?v=L9vJy-SeHEc ) and bake at 180 ⁰C for 35 -40 minutes.
4
Take out from the oven and wrap in a tin foil when still hot. Leave it to cool down and then place in your fridge. Keep it in the fridge overnight.
5
The following day:
6
Cut the loaf into very thin slices (maximum 0.5 cm wide). Place the slices on a baking tray lined with baking paper and put back in the oven.
7
Bake at 100⁰C for 45 minutes.
8
Once ready, let them cool off and keep in an airtight container.
9
Enjoy by dipping them in your favourite tea or coffee!
10
Happy Baking with HappyFoods Tube!
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About
Biscotti are dry, twice-baked biscuits that originated in Italy. The traditional recipes contain almonds, pistachios, hazelnut or pine nuts. Nowadays people also use also various seeds, glazes and flavourings.
Biscotti can last for a long time if stored in an airtight container. Wrapped in cellophane or placed in a nice box they will make a great present for your loved ones.
This recipe doesn’t contain egg yolks and the biscotti are cut really thin.
Added:
Thursday, October 22, 2015 - 12:46pm
