Almond and cherry biscottiThis is my mum's delicious biscotti recipe. These are great with a cup of good coffee or just on their own. They make great gifts for people, and I have even made a successful gluten-free version. I can never get then cut quite as thin as mum does!
|Mum's Almond Cherry Biscotti|
- 3 egg whites
- 1/2 cup castor sugar
- I cup sifted self raising or plain flour
- 1 cup or 150g unblanched almonds
- 60grams glace cherries (optional)
- 1 tsp vanilla bean paste
Method:Beat egg whites until stiff without being dry, then gradually beat in sugar until thick and glossy.
Using metal spoon fold in sifted flour, almonds and vanilla essence, mixing well.
Turn into greased or baking paper lined loaf tin.
Bake at 180 degrees for about 30-40min until pale golden and firm to touch: leave to cool in tin then turn out and wrap in foil. Place in refrigerator and leave overnight, this will help to cut thin, even slices.
Next day-cut into slices and place on an ungreased baking tray.
Bake in slow oven 150 degrees until slightly golden. Cool and store in airtight container.