This biscotti is based on David Gillespie’s Almond Bread recipe in the Sweet Poison Quit Plan. It is great to whip up when you have 4 egg whites leftover from making vanilla ice cream (yep we’ve covered that too).
Store in an airtight container and it will keep for weeks.
- Serves : roughly 30-40 biscuits (depending on thickness)
- Oven temp : 170C (150C fan forced)
- Cooking time : 40 to 50 minutes
- Pan size : standard loaf tin
4 egg whites
¾ cup The Sugar Breakup Dextrose
¾ cup plain flour
1 ½ cups of nuts, we recommend a mix of almonds, macadamias & pistachios
Let’s get whipping!
- Turn the oven on to 170C (150C fan forced). Grease & line your loaf tin
- Using an electric whisk or beaters whip egg whites to stiff peaks
- Gradually beat in dextrose, pouring in a little at a time
- Fold in the flour then the nuts
- Scrap into prepared loaf tin and bake for 40 minutes or until a skewer comes out clean
- Leave to cool, it needs to be completely cold before cutting
- Once cool use a serrated bread knife to cut the loaf into very thin slices
- Lay slices flat on a couple of baking trays
- Dry the slices out in a slow oven (around 130C) until golden, turning over once. Keep an eye on them, no one likes burnt biscotti
- Place on a wire rack to cool and harden
- Store in an airtight container, they are definitely worth keeping and enjoying!
Need some extra help?
My egg whites won’t stiffen!
When beating egg whites it is important to ensure the beaters and bowl are completely clean and don’t have any residue fat or oil on them. Also ensure you add the dextrose slowly so it doesn’t flatten those lovely stiff peaks.
And watch out for any yolk in your egg whites! The fat from the yolk will stop stiff peaks from forming so make sure none gets in when you are separating your eggs.
My loaf looks a little flat?
Ensure your egg whites get to stiff peaks before slowly adding the dextrose. Also gently fold through the flour and nuts, you want to maintain the air in the egg whites. No one wants to look a little flat…