Thin Crispy Almond Biscotti di Nunzia

• Vegetarian

• Refrigerated

  • 5 Eggs

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 pinch Salt
  • 1 cup Sugar
  • 1 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1 1/2 cups Almonds, roasted

Found on shelovesbiscotti.com

Description

Ingredients

• 3 cups all purpose flour
• 5 eggs, separated
• 1 cup sugar
• 1½ teaspoons vanilla extract
• 1½ cups roasted almonds, whole (see note)
• pinch of salt

Directions

• Preheat oven to 350° F. Position rack in the center.
• Line baking sheet or loaf pans with parchment paper.
• In a medium bowl, sift flour. Set aside.
• In a large mixing bowl, or bowl of electric mixer fitted with whisk attachment beat the yolks.
• Add the sugar. whisk together.
• Add vanilla extract.
• Switch to paddle attachment. Add flour to egg mixture and incorporate. Mixture will look like bread crumbs.
• With wooden spoon, mix in almonds. Set aside.
• In a large mixing bowl, or bowl of electric mixer fitted with whisk attachment beat the egg whites with a pinch of salt until they reach the stiff peak stage.
• Fold whites in flour and nut mixture.
• Divide dough into quarters. Place each quarter on the cookie sheet, shaping into a log. I find it easier if my hands are slightly moistened with water. Alternatively, divide dough in half and place in loaf pans. (9.25x5.25x2.75)
• Bake for approximately 15 - 20 minutes or until firm to the touch (will take a little longer in the loaf pans).
• Remove form oven, wrap in clean dish towels and allow to cool down.
• Transfer to cutting board.
• Using a serrated knife, slice cookies about ⅛ inch thick (or thinner).
• Place slices on the baking sheets, and bake for about another 10-15 minutes (the longer they stay in the oven, the crispier they get).
• Can be stored at room temperature for a few weeks...if they last that long.