Tuscan-Style Almond Biscotti

Ingredients

• 300 g almonds
• 1 vanilla pod
• 120 g raw cane sugar
• 2 egg whites
• 1 tbsp powdered sugar made from raw cane sugar (for dusting)
• 25 baking sheets (about 4 cm diameter)

Instructions

1. 1.

   Rinse the almonds with boiling water, peel them, and then finely grind them in a food processor.

2. 2.

   Split the vanilla pod lengthwise and scrape out the seeds with a knife. Mix the almonds, vanilla seeds, and 100 g raw cane sugar together. Whisk the egg whites with the remaining raw cane sugar until stiff peaks form; fold the meringue into the almond mixture.

3. 3.

   Line a baking sheet with parchment paper and arrange the baking sheets on it. Using two spoons, scoop the almond mixture onto the sheets in small mounds and spread them out. Let the almond mixture dry overnight.

4. 4.

   The next day bake in a preheated oven at 100 °C (convection 80 °C; gas: level 1) for 15–20 minutes. Break off any remaining baking sheets, dust the biscotti with powdered sugar, and store airtight.