Chinese Almond Biscotti
  • 4 egg whites
  • 100g sugar
  • a pinch of salt
(B) sift together
  • 120g plain flour
  • 30g rice flour
(C) roasted and chopped
  • 50g pistachio
  • 100g walnuts
  • 100g almonds
  • 50g pumpkin seed
  1. Whip egg whites in (A) till soft peak, gradually add in sugar and salt and whisk till stiff peak.
  2. Fold in (B) into the meringue. Scatter (C) into the meringue mixture and mix till well incorporated.
  3. Pour into a greased and lined loaf tin (makes 2 loaves 17 x 8 x 6 cm)
  4. Bake at a 175 C preheated oven for 40 minutes. Let it cool then keep in the freezer over night
  5. Cut into thin slices (about 2mm thick) and bake again at 150C for 15 minutes or until crisp.
Recipe by The Sweet Spot at

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