My ultimate way to use any leftover egg whites from my Rich Egg Yolk Dough recipe. These delicious biscotti come with a delicate and crunchy exterior, while maintaining a soft and chewy interior. The option to add a spoonful of cocoa powder for a rich chocolatey alternative!
Preparation Time - 10 mins
Cooking Time - 15 mins
Makes approximately 20 biscuits
- 500g almond meal
- 375g caster sugar
- 4 egg whites
- 4 tbsp cocoa powder (optional for a chocolate variety, see image below)
- 1 tsp almond extract
- Icing sugar, to roll
Lightly whisk the egg whites. Add the remaining ingredients and gently combine. Using wet hands, roll into even sized balls then coat in icing sugar. Evenly space onto a tray lined with baking paper. Bake for 15-20 mins at 160C.
Leave to cool completely on the tray before removing. (Tempting not to, I know!)