Almond Biscotti

I just bought a Dolce Gusto to make lovely lovely Cappucino at home.  And what better to accompany that perfect cup of coffee than a slice of crisp, almond biscotti?

I had this recipe for ages - ripped off a Popular Bookshop Magazine, POPclub, years ago, but never had the impetus to actually make the biscotti until today. :)

I'm retyping the entire recipe here, and will comment on it after:

Ingredients:
120g Plain flour (sifted)
a pince of salt
3 egg whites
100g caster sugar
1tsp vanilla essence
180g unblanched almonds

Method:

1. Beat egg whites with salt until form.  Gradually add in castor sugar and vanilla essence.  Beat until it thickens.
2. Add in flour and almonds.
3. Spread mixture into a well-greased 18cm by 18cm square tin.
4. Bake for 20 to 25 min at 170degC until light brown.
5. Remove and place it on a wire rack to cool.
6. Wrap dough with foil and keep for 2 days under room temperature.
7. Cut the dough into thin layers, and place a single layer onto a baking tray.
8. Bake in oven 160degC for 12 to 15 minutes or until it is dry and crispy.

Comments:

I didn't have 3 egg whites - only two because I used the yolk for baking 2 pies.  Therefore, I reduced all the ingredients proportionally.  Also, I didn't have a 18cm by 18 cm square tin, and so I used a 16cm circle tin, which I sprayed with oil.

After baking and cooling, I wrapped the cake/bread in an aluminium foil, and put it into a non-airtight plastic box because I was concerned about ants. ;)  After 2 days, I sliced into thin (but I think I could slice it even thinner if I had a sharper knife... too lazy then to sharpen it. ;P) slices and pop it into the oven.  It took longer than 15 minutes to get crispy, but the texture is nice - not very sweet - and perfect to pair with a hot cup of aromatic coffee. :)