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Almond biscotti (also gluten-free)

(Traduction française plus bas)

Hi everyone ! Can't get rid of me. 

Don't know what to do with egg whites? You've come to  the right place.  I'll post a recipe a week with egg whites leading up to Christmas. A girl's gotta have goals.

I usually have lots of egg whites and always feel wasteful just tossing them in the trash.  So I started freezing them, thanks to the advice of a chef friend.  They freeze just great.  When you're ready to use them, just leave on the kitchen counter 3-4 hours to defrost.  When they're at room temperature they're ready to whip.  Some of the cakes on this blog were done with frozen egg whites (dacquoise, chocolate pavlova roll, caprese, meringue...)

Almond biscotti are so simple to make and always hit that particular craving : they're crunchy and tender at the same time, have that extra chewiness from ground almonds, that special flavor from the almond extract or Amaretto that always reminds me of Italy.  And once you master the recipe, you can whip them up as part of an assortment of Christmas cookies or to go perfectly with a cup of coffee or tea.

Here's the recipe :

2 egg whites (if you have 4, double the ingredients, the cookies disappear fast)
120 g almond flour
80 g sugar
50 g flour (or gluten-free flour)
1/2 teaspoon salt
1 teaspoon Amaretto or almond extract
1/4 cup confectioners sugar for rolling

It's all about stiff egg whites....

Fold in the flour and almond flour...

Roll the round balls of dough in powdered sugar.
Once on the sheet, flatten with a spoon.

They get that lovely cracked surface upon baking.

Preheat oven 175° C (350° F). Line a cookie sheet with parchment (wax) paper.  With a mixer, beat egg whites with salt until stiff.  Add sugar and almond extract and beat another 2 minutes until mixture has thickened and is glistening.  Spoonfuls at a time, add flour, then almond flour and fold gently with a spatula.  Once well mixed, by the tablespoon, place a dollop in a bowl of confectioners sugar and coat the sides.  You can also roll into a ball with your hands once they're covered in powdered sugar (otherwise they'll be sticky).  Place the rolled ball on cookie sheet, flatten with a spoon, leaving at least an inch apart.  Bake for 10-12 minutes or until the center is firm to the touch.

Enjoy, everyone !


Salut à toutes et à tous ! 

Vous ne savez pas quoi faire des blancs d'œufs? Vous êtes arrivé sur le bon blog. Je posterai une recette par semaine avec des blancs d'œufs avant Noël. Une fille doit avoir des objectifs.

Avec certaines recettes, j'ai d’habitude de blancs d'œufs en rab et je me sens toujours coupable de les jeter à la poubelle. J'ai donc commencé à les congeler, grâce aux conseils d'un ami chef cuisinier. Ils congèlent bien, qui aurait imaginé... Lorsque vous êtes prêt à les utiliser, laissez simplement décongeler 3-4 heures. Quand ils sont à température ambiante, ils sont prets à être utilisés. Un bon nombre de gâteaux sur ce blog ont été réalisés avec des blancs d'œufs décongélés (la dacquoise, la pavlova au chocolat, la caprese, les tartes meringuées ...) donc il y a de quoi faire.

Les biscotti aux amandes sont si simples à faire, et en plus, qui peut resister le fait qu'ils sont croquants et tendres à la fois, cette bouchée supplémentaire d'amandes, cet arrière goût de l'extrait d'amande ou d'Amaretto qui rappelle toujours l'Italie. Et une fois que vous maîtrisez la recette, vous pouvez les concocter pour faire partie d'un assortiment de biscuits de Noël, ou pour accompagner tout simplement une tasse de café ou de thé.

Voici la recette:

2 blancs d'œufs (si vous en avez 4, doublez la quantité des ingrédients, les biscuits disparaissent rapidement)
120 g de poudre d'amande
80 g de sucre
50 g de farine (ou farine sans gluten)
1/2 cuillère à café de sel
1 cuillère à café d'Amaretto ou d'extrait d'amande
20-30 g de sucre glace

Préchauffer le four à 175 ° C (350 ° F). Tapisser une plaque à biscuits de papier sulfurisé. Avec un batteur ou robot, battre les blancs d'œufs avec du sel jusqu'à ce qu'ils soient fermes. Ajouter le sucre et l'extrait d'amande ou l'Amaretto et battre encore 2 minutes jusqu'à ce que le mélange est lisse et épaissi. Ajoutez la farine une cuillérée à la fois, puis le poudre d'amande et mélangez délicatement avec une spatule. Avec l'aide d'une cuillere, mettez une boule dans un bol de sucre glace et enrobez-le. Vous pouvez également rouler en boule avec vos mains, une fois qu'elles sont couvertes de sucre en poudre pour qu'elle ne coulent pas. Placez une boule roulée sur une plaque à biscuits, aplatissez-la avec une cuillère en laissant au moins 2 cm de distance entre chacune. Cuire au four pendant 10 à 12 minutes ou jusqu'à le milieu soit ferme.

Bonne dégustation, tout le monde!






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