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Almond Bread Biscotti

A traditional treat and perfect with coffee. This is a typical Italian ‘biscotti’ recipe which actually means it's baked twice. They remind me of comfort, family gatherings and I adore the aroma throughout my home when they’re baking. In this photo I had actually added a pistachio/almond nut mix which was delish. The only challenge is trying to slice them as thin as possible. Also, there’s no such thing as eating too many!


4 egg whites, room temp

120g caster sugar

150g plain/00 flour, sifted

½ tsp vanilla extract/paste

Pinch salt

150g whole almonds


  1. Preheat oven to 180°C. Line and grease a loaf baking tin.

  2. Place egg whites in the bowl of a stand mixer with the whisk attachment. Beat until soft peaks form, add a pinch of salt then slowly add the sugar a little at a time until fully dissolved.

  3. In the last stage, add the vanilla. Continue beating until the mixture is firm and glossy.

  4. Gently fold the sifted flour and then fold the almonds through until all combined well.

  5. Place the mixture into the prepared loaf tin and bake for 30min until light golden.

  6. Cool almond bread in loaf tin for 20min. Remove and wrap in foil or clean tea towel until cooled. You can slice at this stage or set aside 1-2 days if preparing to be used later.

  7. When ready to slice, preheat oven to 180°C.

  8. Thinly slice the Almond bread with a sharp, serrated or electric knife.

  9. Place slices onto oven trays in a single layer. Bake approximately 10-15min until dry and crispy.


Biscotti can be kept 3-4 weeks in an airtight container.

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