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Serve these stylish, simple-to-make biscotti with espresso or after-dinner liquer.
In a large bowl beat the egg whites until stiff and firm. Mix the sugar and the almonds gently into it. Pour in the amaretto liquor and fold in gently until you have a smooth paste.
Place some greaseproof paper on a baking tray and lightly brush with butter.
With the help of a teaspoon place small heaps of the mixtures on the tray, approx. 3cm apart to allow for expanding whilst cooking.
Bake in a pre-heated oven at 160º for approx. 15 minutes until golden brown.
Eat warm or alternatively dry the biscuits on a rack until firm and crispy. Best served with coffee or ice-cream.
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