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Thin almond biscotti in a glass bowl
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5 from 1 vote

Thin almond biscotti

Thin, crunchy biscotti with almonds are a delicious biscuit made with only a few ingredients.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: Italian
Keyword: almonds, biscotti, cookies
Servings: 8 people
Author: Dea Kepic


  • 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


  • 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.
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