I actually did not have intention to bake last night. In fact, I was looking forward to a nice quite evening, in front of the telly. However, after chatting with my dear friend Susan over the MSN in the afternoon and after looking at the link to a recipe which she sent, I was totally inspired to test the recipe out.
The recipe is from Aunty Yochanna's blog which I have reproduced below.
3 egg white
100 gm. sugar
1/8 tsp. salt
1 tsp. vanilla essence
200 gm. whole almonds
120 gm. plain flour
(1) Whisk egg white (about 100g) with sugar and salt till thick.
(2) Fold in flour and almonds.
(3) Pour into a 7" sq. tray.
(4) Bake at 170C for about 25 mins. until light brown.
(5) Remove and place onto a cooling rack to cool.
(6) Wrap cake with aluminium foil and keep in the fridge for a couple of hours.
(7) Slice the cake into thin slices and lay onto a baking tray.
(8) Bake in oven at 160C for about 15 mins. or until it's crispy.
(9) Cool and store in cookie containers.
I followed Aunty's recipe to the letter and the results that came out looks nice. However, I felt that it was still a little hard. So, what I did was I took half the stack to work this morning and along the way, gave it to some test bunnies.
These were the comments from my bunnies:-
1) Bunny Malaysia Voxique - mmmm.. very nice, very crunchy
2) Bunny PuayAun - isn't this how biscotti should taste like... I mean, people have to dunk them into their cuppa, don't they?
3) Bunny Babe - nice and crunchy. Yah, a bit hard but you should have tried biscotti from my first try... hard like rocks, had to throw away the entire batch :(
4) Bunny DCYK - *crunch crunch... nice..*crunch crunch.... *takes a second piece.. :)
5) Bunny Anna - nice, thank you.
6) Bunny Sharon - nice, a bit hard though.. but something's missing...arrrhhh.. just cannot put my finger on it....mmmmm...aroma?...mmmmm
7) Bunny Thoughts - a bit hard but nice
Conclusion : I have a feeling that I may have to do another batch again this time doing 3 things. One, to add the egg mixture to flour instead of flour to eggs. Two, to use only pure vanilla essence, and not the el-cheapo ones. And three, try to slice the biscotti into thinner slices, but at the same time, without it breaking up.
Perhaps I will do another batch during the weekend, when I buy more almonds. Anyone wants to volunteer as test bunnies ? ;)