How to Make Thin Almond Biscotti

Once you know about these biscotti, your morning coffee will never be the same without them.

Makes a big jar of biscotti

Whisk the egg whites and vanilla bean paste with an electric mixer until stiff peaks form.
Add one tablespoon of sugar at a time, whisking continuously, waiting until the sugar is completely blended before adding the next spoon.
Repeat with the flour.
Set aside your mixer. Fold in the almonds with a wooden spoon.
If you have a loaf tin, add your mixture to the tin.
If you don’t have a tin, place a sheet of baking paper within a cake tin and spoon your biscotti mix into a straight line. Clip the sides of the baking paper so the biscotti mix forms the shape of a log, and put it in the fridge for at least 1 hour before baking.
Bake your biscotti mix in a preheated oven at 150 ° for 40 minutes, or until the top looks lightly golden.
Take out and place your biscotti log on a wire rack to cool. Once cool, (wait at least 20 minutes) slice your biscotti as thinly as you can. Having a sharp knife will help this step immensely.
Place your sliced biscotti on a baking tray and bake at 150 °C for 10 minutes, or until the edges begin to brown slightly.
Remove the biscotti from the oven and let them cool before storing them in an airtight jar.