Biscotti in Italy is a generic name referring to any type of biscuit/cookie. But in Australia (and North America), it refers to a dry, crisp, "twice-baked" biscuit/cookie which is very good for dunking into coffee, hot chocolate etc.
Often when we go to a cafe, a slice or two of biscotti is served with our cup of coffee and I feel like they're only like teasers. I love munching on Biscotti and so I make them at home myself. This is one of the recipes I love. Very more-ish as they are not too sweet and the nuts are simply delicious and nutritious. Happy munching and crunching!
Here's the recipe:
3 egg whites
1/3 cup (75g) of caster sugar
3/4 cup (110g) plain flour
1 tablespoon cocoa powder
3/4 cup (120g) blanched almonds, toasted
(1) Preheat oven to moderate (180C).
(2) Lightly grease 8cmx26cm bar cake pan; cover base and sides with baking paper.
(3) Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add sugar, beating until sugar is dissolved between additions.
(4) Fold in combined sifted flour and cocoa powder, then almonds; spread mixture into prepared pan.
(5) Bake in moderate oven about 25 minutes or until loaf is browned lightly. Cool in pan for 2 hours.
(6) Preheat oven to slow(130C)
(7) Using a serrated or electric knife, cut loaf into 1cm slices. Place slices in a single layer on ungreased oven trays.
(8) Bake in slow oven about 15-20 minutes or until crisp and dry, cool on wire racks.