Gastronomixs

Pine nut biscotti

A lovely biscuit with pine nuts that guarantees an intriguing dessert.

Makes 550g.

Pine nut biscotti

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Ingredients

150

g

egg whites

150

g

sugar

5

ml

vanilla essence

1

 

orange, zest

100

g

flour

2

g

salt

150

g

pine nuts, toasted

Preparation method

  • Beat the egg white with the sugar until soft peaks start to form.
  • Add the vanilla essence and orange zest.
  • Mix the flour and the salt and fold into the French meringue.
  • Lastly fold in the toasted pine nuts.
  • Pour into a cake tin lined with baking paper and bake in the oven at 180°C for 25 to 30 minutes.
  • Portion into the desired shape and freeze.
  • Cut into thin slices on the food slicer.
  • If you want to make round biscotti, roll the slices up with a stainless-steel tube and baking paper and dry in the oven at 70°C for twelve hours.
  • If you want to make flat biscotti, place the slices on a rack lined with baking paper and dry in the oven at 70°C for eight hours.
  • Store in an airtight plastic container with silicone granules.

Serving suggestions

  • Delicious in a dish with blood orange, white chocolate, and strawberry.
  • Combines well with cheesecake, lemon verbena, and champagne.
  • In a composition with components of almonds, peach, and vanilla.

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