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