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:
120g Plain flour (sifted)
a pince of salt
3 egg whites
100g caster sugar
1tsp vanilla essence
180g unblanched almonds
- Beat egg whites with salt until form. Gradually add in castor sugar and vanilla essence. Beat until it thickens.
- Add in flour and almonds.
- Spread mixture into a well-greased 18cm by 18cm square tin.
- Bake for 20 to 25 min at 170degC until light brown.
- Remove and place it on a wire rack to cool.
- Wrap dough with foil and keep for 2 days under room temperature.
- Cut the dough into thin layers, and place a single layer onto a baking tray.
- Bake in oven 160degC for 12 to 15 minutes or until it is dry and crispy.
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. :)