20 Languages in 40 Seconds #Shorts

By Vincenzo's Plate · 45 min

Ingredients

Instructions

1. Mix the almond meal, icing sugar and honey in a large bowl.
2. Add the cinnamon and the zest of both the orange and the lemon.
3. Combine with your hands, gently in one direction, then slowly pour in about a third of the egg whites and mix.
4. Add a second portion of egg white, mix again, then add the rest.
5. Keep combining with your hands, squeezing with your fingers, until the mixture forms a dough with no dry ingredients left.
6. Break off a small piece and roll it into a ball; it is ready when it holds together easily and does not crumble.
7. Line a large flat baking tray with baking paper.
8. Roll small portions of dough between your palms into balls of about 30 g each.
9. Shape the biscotti using one of these methods: dip a ball in water then roll in icing sugar, press the top gently with your index finger, then after baking top with jam and crushed nuts; or flatten a ball, place a sour cherry in the middle, wrap the dough around it and roll again; or dip a ball in a mix of egg white and icing sugar, coat with flaked almonds and pinch it.
10. Place the biscotti on the tray, leaving about one biscuit's space between each.
11. Bake at 230°C (446°F) for 6 minutes.
12. Remove from the oven, let cool, then dust with icing sugar.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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