Biscotti with cream
Preheat oven to 180° C. Spread 125g blanched almonds on a baking tray and place in oven for 4 minutes until nuts are golden brown; cool.
Biscotti: Brush a 26 x 4,5cm x 8cm bar tin with oil and line the base with baking paper.
Place 3 egg whites in a clean, dry mixing bowl. Beat until stiff peaks form. Gradually add 125ml castor sugar and a little vanilla essence; beat constantly until thick and glossy and the sugar has dissolved. Add 180g flour and almonds and fold ingredients together, using a metal spoon. Spread into prepared tin and smooth the surface. Bake for 25 minutes; remove from oven and cool completely in tin. Turn out loaf and wrap in aluminium foil. Refrigerate overnight. Preheat oven to 160°C. Brush two baking trays with oil. Using a sharp serrated knife, cut loaf into 5mm slices. Arrange the slices on two greased oven trays and bake 30 minutes until biscotti are lightly golden and brown.
To serve: Serve with fresh berries and beaten cream.
