Walnut Biscotti
By: Julia
Published: Thursday, October 22, 2015 - 12:46pm

Ingredients




4 Large Egg Whites
120 g Icing Sugar
120 g Plain Flour
100 g Walnuts
Makes: 30 pieces (25cm x 10 cm cake loaf tin)
Time: Preparation 10 mins + Baking 40 mins + Overnight in the fridge + Baking 45 mins

Preparation

1 In a large bowl mix (use hand mixer) the egg whites with sifted icing sugar until you get a stiff mixture (when taking out the mixer, peaks should form). 2 Sift in the plain flour and fold it in using a wooden spoon. Fold in the walnuts. 3 Pour the mix into a loaf tin lined with baking paper (to see how to line cake tins, see our video: https://www.youtube.com/watch?v=L9vJy-SeHEc ) and bake at 180 ⁰C for 35 -40 minutes. 4 Take out from the oven and wrap in a tin foil when still hot. Leave it to cool down and then place in your fridge. Keep it in the fridge overnight. 5 The following day: 6 Cut the loaf into very thin slices (maximum 0.5 cm wide). Place the slices on a baking tray lined with baking paper and put back in the oven. 7 Bake at 100⁰C for 45 minutes. 8 Once ready, let them cool off and keep in an airtight container. 9 Enjoy by dipping them in your favourite tea or coffee! 10 Happy Baking with HappyFoods Tube!

About

Biscotti are dry, twice-baked biscuits that originated in Italy. The traditional recipes contain almonds, pistachios, hazelnut or pine nuts. Nowadays people also use also various seeds, glazes and flavourings.
Biscotti can last for a long time if stored in an airtight container. Wrapped in cellophane or placed in a nice box they will make a great present for your loved ones.
This recipe doesn’t contain egg yolks and the biscotti are cut really thin.