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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Whisk the egg whites with salt until stiff peaks form.
Stir in the caster sugar, almond flour, vanilla, and lemon zest until a sticky dough forms. Mix in the lemon juice, cover, and rest.
Preheat the oven to 170C fan forced. Line two trays with baking paper and prepare two bowls, one with icing sugar and one with caster sugar.
Roll the dough into walnut-sized balls, coating each first in caster sugar and then in icing sugar, shaking off any excess.
Place on the trays, spacing evenly apart, and press an almond on top of each ball until cracks appear.
Bake for 15 minutes, then cool for 5 minutes before serving.
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Press glace cherries on top instead of almonds if you prefer.
Makes 35 to 40 biscuits.
Can I use a different nut instead of almonds?
Yes, you can use other nuts like hazelnuts or pecans as a topping.
How do I know when the egg whites are whipped enough?
The egg whites should form stiff peaks that hold their shape when the whisk is lifted.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking.
What if I don't have a fan-forced oven?
You can bake at 180C in a conventional oven, but keep an eye on the biscotti to prevent over-browning.
How should I store the biscotti?
Store in an airtight container at room temperature for up to a week.
Healthy food is not boring! I'm passionate about making healthy eating achievable, satisfying, and enjoyable. I create nourishing recipes that prove you don't have to sacrifice taste to eat well.
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