3 egg white,
120 plain flour,
120g whole almonds.
Beat egg white till foamy.
Add in sugar in 3 batches till stiff peak.
Fold in sifted flour and almonds.
Pour in 8″ by 4″ greased rectangular pan with baking paper.
Bake in preheat oven at 165deg for 35 mins or slightly brown.
Cool on the rack and keep in freezer for 2 days.
Sliced and bake in oven at 130deg for 50mins or till crispy.
Almond Biscotti – by Neo Sook Bee