ALMOND BISCOTTI

3 eggs

112 g castor sugar

120 g plain flour

6 oz almond

Method:

1. Preheat oven to moderate (180c)

2. Grease an 8cm x 24 cm bar tin

3. Beat egg white till soft peaks form. Gradually add sugar, beating well
after each addition. Beat till hard peak forms. Fold in sifted flour and
almond.

4. Spread mixture into tin, flatten out with a spatula and bake 30-35 mins or
till bread springs back when lightly touched. Cool for 15 mins before
removing from tin. Wrap bread in aluminian foil and refrigerate for 2
hours.

5. Remove chilled bread. Cut into 2mm slices using a sharp knife. Bake till
bread is golden and crisp.

6. Serve with a cup of hot cover. Yummy!