Almond Citrus Biscotti Thins

What is a better way to use up egg whites left from making shortcrust pastries that calls for egg yolks or when making custard?

I have adapted the Pistachio Biscotti Thins Recipe from to my Citrusy Almond Biscotti. I have used flaked Almonds with skin on for their health benefits and handling. Reduced the amount of sugar and baking times.

Almond Citrus Biscotti Thins

  • Servings: about 26-30 slices
  • Print


4 egg whites

1/2 cup sugar

1 cup plain flour (all-purpose)

1 teaspoon lemon or orange essence

1/2 cup flaked almonds with or without skin on

2 tablespoon store-bought citrus peel


  • Beat egg whites on high speed of mixer till stiff peaks form.
  • Slowly add sugar while beating until all the sugar is used up.
  • Add the essence and beat to combine.
  • Fold in the flour, flaked almonds & citrus peel.
  • Grease & line a loaf pan with baking/parchment paper.
  • Pour batter into the loaf pan. Try to level the top of the batter as much as you are able to.
  • Bake in preheated oven of 180ºC (375ºF) for 30 minutes.
  • Remove the biscotti block from the loaf pan, using the baking/parchment paper as a carrier.
  • Peel the baking/parchment paper away from the biscotti block.
  • Allow to cool for about 15-20 minutes.
  • Using a serrated knife or bread knife, slice the block into thin slices about 1/8″ thick or a thickness that you are comfortable/confident of achieving.
  • Lay the slices flat on a baking tray lined with baking/parchment paper. You do not need to grease the tray at this point.
  • Bake 10 minutes at 180ºC (375ºF). Remove from oven. Flip the slices – bottom up, and bake for a further 5-8 minutes.
  • Remove from oven & tray to cool on a rack.
  • I like to bake it at a higher temperature for a crispy & golden brown finish. It also means your biscotti can be kept longer in an air-tight container.


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