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 Epicurious.com 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
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.