Nutty Biscotti

Remember the kek lapis episode? Prune and horlicks? Now one would ask, what did you do with the rest of the egg whites ? Easy, just make biscotti! This recipe for biscotti uses only egg whites and quite a number of them! SO what better that these thinly sliced crunchy twice baked cookies filled with assorted nuts!

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.


Easy isn’t it? Make sure u cut them thinly so it’s crispy!


11 thoughts on “Nutty Biscotti

  1. Once i got the coffee machine and making expresso at home, this will be perfect to go it.
    Ya, do you think this book is good? thinking to get one-

  2. Love it that you’ve made it so thin!.. I don’t have to worry about it breaking my teeth! Biscotti has always given me the teeth breaking phobia!

  3. i want to make this tomorrow!!! (if i can get me some rice flour before then!)
    this looks like a healthy sweet treat 😀 how did you use the left over yolks? (haha im already thinking about that…i hate having extra yolks!)

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