My hometown is near the Italy border so we would often go there to shop or just walk around with my mom. And oh, the pleasure of discovering all the things (mostly food) that weren’t sold in Slovenia. There were some biscotti I really loved but bought them not too often because of the price, they were 5€ for one little baggie that I ate in two rounds. And I just couldn’t find the recipe anywhere so that I would try and make them at home (that was years ago). Last week I came across a picture in a Slovenian baking facebook group that had my heart stopped for a moment. It looked so similar to my dear biscotti and so I rushed to try the recipe. Oh joy. To be honest I haven’t eaten those Italian biscotti in a long time so I don’t have a clear memory on how exactly they taste but that recipe I found looked like the right way to go, so I made them again with some changes and well, I’m very happy with the results; easy to make, few ingredients and so yummy. I never have to buy them again.
I didn’t know what to call these because I don’t remember the name of the ones I bought and I didn’t like the translation from the Slovenian name but since biscotti means twice baked in Italian (and these are baked twice) but the usual ones are not as thin as these, it seemed appropriate to name them thin almond biscotti.
Instead almonds you can use any other nuts and even add some chopped dried fruits if you’d like. In the recipe it says slightly toasted almonds because I really like that toasted almond flavor to shine through but you can use almonds that haven’t been toasted, they will toast at the second round of baking.
If you want stronger almond flavor add 1/2 tsp of almond extract instead of 1/4.
They are very crunchy with simple almond flavor, perfect besides coffee or tea. You won’t be able to stop munching on them!
Ingredients
4 egg whites
120 g sugar
140 g flour
170 g slightly toasted almonds
1 tsp vanilla extract
1/4 tsp almond extract
pinch of salt
Instructions
Line a 10×30 cm loaf pan with parchment paper and preheat the oven to 220°C. In a bowl beat the egg whites on a low speed until they become frothy. Now switch to a medium-high speed and start adding sugar, slowly pouring it in the egg whites while mixing or mixing well between each addition. Beat until you have stiff peaks. Add the extracts in and mix to incorporate well. Sift the flour into the meringue and fold gently until everything is well combined then add lightly toasted almonds and distribute them evenly. Spread the batter evenly in the prepared pan and bake for 20-25 min or until the top is a light golden-brown color. Take the pan from the oven and let the oven to cool to 125°C. Take the loaf out of the pan and let it cool a bit. Line a baking sheet with parchment paper. With a serrated knife cut slices as thin as you can, the easiest way to do this is on a slicers but I don’t have one. Line the slices on the prepared baking sheet and bake for 20-25 min on 125°C or until the whole surface in evenly browned. Let the slices cool and enjoy crispy treats 🙂
Store in an airtight container.
Recipe adapted from a lovely Slovenian lady in a facebook baking group.
Thin almond biscotti
Ingredients
- 4 egg whites
- 120 g sugar
- 140 g flour
- 170 g slightly toasted almonds
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- pinch of salt
Instructions
- Line a 10×30 cm loaf pan with parchment paper and preheat the oven to 220°C.
- In a bowl beat the egg whites on a low speed until they become frothy. Now switch to a medium-high speed and start adding sugar, slowly pouring it in the egg whites while mixing or mixing well between each addition.
- Beat until you have stiff peaks.
- Add the extracts in and mix to incorporate well.
- Sift the flour into the meringue and fold gently until everything is well combined then add lightly toasted almonds and distribute them evenly.
- Spread the batter evenly in the prepared pan and bake for 20-25 min or until the top is a light golden-brown color.
- Take the pan from the oven and let the oven to cool to 125°C. Take the loaf out of the pan and let it cool a bit.
- Line a baking sheet with parchment paper. With a serrated knife cut slices as thin as you can, the easiest way to do this is on a slicers but I don’t have one.
- Line the slices on the prepared baking sheet and bake for 20-25 min on 125°C or until the whole surface in evenly browned. Let the slices cool and enjoy crispy treats 🙂
- Store in an airtight container.
Do I use whole skinless almonds?
With or without works :)!