Almond-Lemon Biscotti - cooking recipe

Ingredients

3 None egg whites
1/2 cup granulated sugar
1/2 tbsp lemon zest
1 cup gluten-free all-purpose flour + 2 tbsp
2/3 cup almonds

Preparation

Preheat oven to 350\u00b0F. Lightly grease and line a 10x3 inch loaf pan with parchment paper.
Whip egg whites to soft peaks. Gradually add sugar and whip until thick and glossy. Fold in lemon zest. Sift flour over top and add almonds. Fold in until just combined. Transfer to prepared pan and bake for 30 mins, or until a skewer inserted in the center comes out clean. Remove from pan and let cool on a wire rack.
Reduce oven to 250\u00b0F. Using a serrated knife, cut loaf into 1/4 inch thick slices. Place slices, in a single layer, on a large baking tray. Bake for 40 mins, or until dry, crisp and light golden brown. Allow to cool on tray.