Discover the perfect solution for those leftover egg whites in your kitchen! Join me in creating a delightful treat: Thin Almond Biscotti, a delicious recipe that doesn't use baking powder, relying solely on the magic of egg whites.
It's not just a recipe; it's a versatile idea for thoughtful gifts-whether for a thank-you gesture, a heartwarming Christmas present, or any special occasion.
Ingredients
6 large egg whites (180g)
3/4 cup of powdered sugar (90g)
Pinch of salt
1.5 cups of all-purpose flour (180g)
1 cup whole almonds (130g)
1/3 cup whole pistachios (45g)
1 cup chopped cranberries (100g)
2tsp vanilla (10ml)
Instruction
- Preheat the oven to 350°F.
- Beat egg whites with sugar and salt until soft peaks form.
- Sift in the flour to eliminate any lumps, then gently combine using a whisk.
- Add nuts and cranberries, using a spatula to fold until fully incorporated.
- Pour the mixture into a lined mold, smoothing the surface, and place it in the oven for the first bake at 350°F (175°C) for 35-40 minutes.
- Once baked, remove the cake and carefully slide it to about 2mm thickness. - Transfer it onto a lined tray, cover it with racks to maintain a flat shape, and return it to the oven for the second bake at 320°F (160°C) for approximately 15-20 minutes. Finally, remove it from the oven and allow it to cool on a rack. Enjoy!