Almond-orange biscotti on egg whites

Category: Bakery products
Almond-orange biscotti on egg whites

Ingredients

proteins (from large eggs) 2 pcs (65-70 g)
granulated sugar 70 g
almond 100 g
candied orange 60 g
premium wheat flour 140 g
baking powder 1/2 tsp
cardamom (optional) 1/4 tsp

Cooking method

  • Dip the almonds in boiling water and let it boil for 2-3 minutes. Drain the hot water, fill the nuts with cold water and leave for a couple of minutes. We clean and spread on a paper towel to remove excess water. Grind in a blender until fine crumbs. If you only have toasted almonds, you can use that too. You cannot clear it and the biscotti will turn out a little darker.
  • Beat the whites with a mixer in a soft foam, gradually add granulated sugar and beat until stable peaks.
  • Mix flour with baking powder. Candied fruits (I was candied orange peel) finely chop.
  • Add flour mixture, ground almonds, candied fruits and cardamom to the whipped proteins (replaced it with a few drops of citrus essence from Dr. Otcher). We knead the dough, it turns out pretty steep and sticky.
  • A 6x30 cm baking dish (I baked in a 10x21 cm bread pan) grease with butter and line with baking paper. We shift the dough and evenly distribute it in the mold (it is convenient to do this not with a spatula or spoon, but with wet hands).
  • We put in an oven preheated to 180 (convection 160) degrees for 30-35 minutes, bake until light golden brown.
  • We take out the form from the oven, let it cool completely. Cover with foil or cling film and refrigerate for 2-3 hours.
  • We remove the "loaf" from the mold and cut it with a very sharp knife (no cloves, otherwise it will crumble) into slices 0.5-1 cm thick.
  • Put the biscotti on a baking sheet lined with baking paper in one layer, put in an oven preheated to 150 (130 convection) degrees for 15 minutes.
  • Transfer the cooled biscotti and store in an airtight container.
  • Almond-orange biscotti on egg whites
  • Almond-orange biscotti on egg whites
  • Bon Appetit!

The dish is designed for

25-30 pcs

Time for preparing:

1 hour + cooling time

Cooking program:

oven

Note

I found the recipe here: 🔗

Omela
Manyash, how beautiful!!!
Kalmykova
Biscotti is my favorite cookie! Fast, easy and amazingly delicious! Only I put nuts whole and more!
Yaroslavna
my whole family is a fan of biscotti. It was interesting to get acquainted with the new recipe.
I may be wrong, but it seems to me that your shape is not biscotti, but cantucci-cantucci
Sonadora
Girls, Thank you so much!

Quote: Kalmykova

Fast, easy and amazingly delicious! Only I put nuts whole and more!
That's for sure! My hamsters have already gnawed everything, but it turned out quite a bit - a whole baking sheet! The last cookie lies lonely in the jar ... Tomorrow I will bake again, I will immediately double portion and increase the number of nuts.

Yaroslavna, I will be glad if I like this option too.
Quote: Yaroslavna

I may be wrong, but it seems to me that your shape is not biscotti, but cantucci-cantucci
There was no shape suitable for the size, and did not bake with "sausage".
lizard
A wonderful recipe, I saw it and immediately added it to bookmarks.
I was like, I thought - he reminds me of something. I took my mother's book of recipes - for sure, it is! It's called "Granny's crackers", which I adored as a child! Of course, without candied orange fruits, almonds and cardamom, instead of baking soda and vinegar, but this is definitely it, one to one Now I will definitely cook it, and certainly with all the additives
Medusa
Boy, though!
Although a blue bow to the "sausage" would still fit better ...
Svettika
Sonadora, what a beauty, and I smell how delicious. Medusa, so get down to business - tie a blue ribbon on the sausage.
Medusa
Quote: Svettika

Medusa, so get down to business - tie a blue ribbon on the sausage.
Yes, with our pleasure, especially for yours, if any!
Ilona
ABOUT! I just have 2 squirrels left) Thank you, Manya!
Sonadora
lizard, I hope that it will turn out as tasty as in childhood!

Ilona! So I’m on time!

Medusa,
fomca
Oh, how interesting ... and about biscotti ... and about sausage ...

And I have never made such cookies ... And here, well, it's so delicious! Can you take a chance?

And the photo is just super, I like it, I don't know who there is what kind of ribbon ...
Sonadora
Svetlana, take a chance! Only it looks more like crackers, not like cookies.

Quote: fomca

and about the sausage ...

I don’t know who’s what kind of ribbon ...
It's good that I didn't tie the pink ribbon. It's scary to imagine how she would look on a sausage ...
Oca
An interesting recipe, you have to try. I was just looking for something to test the food processor after "file revision".
Arka
Manya, I will definitely try such beauty!
Sonadora
Wasp, the dough turns out to be quite steep, so that later again you would not have to modify the combine with a file!

Arochka, I will be very glad if you like it!

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