Thank you Adeline Lapadula Gabriel for sharing your Biscotti post from the cookbook BISCOTTI . One look at your post and the thought that an entire book is devoted to cookies and biscotti was enough to make me order it , and I am so glad I did , its a treasure trove of recipes devoted to Biscotti & Cookies.
This recipe is from Sicily and as we use almonds here , no butter or fat is used. This is a delicious rustic biscotti , with warm aromas of almond and cinnamon and a hint of lemon. These are flourless too.
Preheat Oven to180C .Baking Time 10 Minutes.
250 Grams Almonds.
200 Grams Sugar.
1 teaspoon Cinnamon Powder.
1/2 Teaspoon Lemon Zest.
1&1/2 Egg Whites Lightly Beaten.
Almonds to decorate.
Soak almonds in boiling water for 30 minutes . Remove skin , dry them.
In a processor pulse almond and sugar till almonds are medium fine.Add in cinnamon and lemon zest . Gently fold in the lightly beaten egg whites till the mixture comes together - don't over mix it.
Make small balls , and top each with a blanched almond. Bake for 10 minutes at 180C till lightly colored. A nice crust forms as they cool off .