Thin & Crisp Almond Pistachio Biscotti (Aspiring Baker # 3)

Before my sister moved back to Sabah, she gave me a big packet of whole almonds. Have been planning to use it for Biscotti but just did not find the time. It seems to be a pattern for me that when I plan to bake something, it always ended up with me baking another thing. Same goes for tonight when I was supposed to be baking more pineapple tarts, I ended up with Biscotti.

If I were to line up all the recipes that I have planned to try out, it can only be completed when I am 70 years old or maybe older. It is a long list and I don't know where to start. So forget about the plan and bake whatever that comes in mind. As they say, life is too short to be worrying so bake away!

Almond Pistachio Biscotti 


4 egg whites
100g castor sugar
120g flour
21/2 tbsps olive oil

100g whole almonds
100g pistachio nuts

1. Preheat oven to150C
2. Whisk egg whites until fluffy. Then add sugar slowly and whisk until stiff.
3. Add in flour, then add in olive oil and stir evenly. Lastly, mix in ingredient B.
4. Pour mixture into a loaf pan and bake for 45 minutes or until light brown.
5. Remove from oven, set aside to cool. Chill in the fridge for a night or two.
6. Cut loaf into thin slices and bake at 120C for 30 to 45 minutes or until the biscuits are dried or light brown on the surface. Depending on oven and the thickness of your biscuits, drying process may take longer. Please adjust accordingly. 

Note : The thinner you slice the biscotti, the crispier it will be. Just watch out for the shorter baking time.

This post will be submitted to the Aspiring Baker #3 (My Favourite CNY Cookies). Check it out here.

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