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

Ingredients 

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

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