Italian biscotti cookies

Egg, Almond flour, Erythritol, Almond, Candied fruits, Walnuts, Raspberry, Albumin, Lemon zest, Baking powder without starch, Cooking salt, Vanilla, Egg, Erythritol, 10% fat cream, Cooking salt

Boil: 5 min, Let it stand: 30 min, Combine the dry ingredients: 5 min, Mix: 5 min, Slice: 5 min, Cooking: 5 min, Knead the dough: 10 min, Cooking: 5 min, Bake in the oven: 35 min, Let it stand: 20 min, Bake in the oven: 25 min

If desired, soak almonds or pistachios (30–40 g) in boiling water. Leave for 20–30 minutes, peel, and dry in the oven until crisp. Cool and chop coarsely.

Combine egg white (≈60 g) and albumin (4 g). Mix and let sit for 30 minutes for hydration.

In a separate bowl, mix sweetener (40–50 g), salt (1 g), and vanilla (if using).

In another bowl, combine almond flour (90 g) and baking powder (3 g).

Finely chop candied orange or lemon peel (30–40 g). Mix with lemon or orange zest (4 g).

Mix the ingredients for the glaze: egg (50 g), milk or 10% cream (10 g), sweetener (15 g), and salt (a pinch).

Whip the egg white with albumin to stiff peaks, gradually adding the sweetener mixture.

Beat the yolk (≈40 g) until lightened. Mix with the candied fruit and zest. Gently fold the mixture into the egg whites.

Gradually fold in the dry mixture. Knead to form a thick, sticky dough.

Add dried or dehydrated berries (15–30 g) and nuts. Gently mix.

Place the dough on silicone parchment or a silicone mat. Shape into a loaf or baguette.

Brush the surface with the egg mixture.

Bake at 170 °C in top and bottom mode without convection for 30–35 minutes until evenly golden.

Completely cool the product on a rack. Slice into pieces 1.5–2 cm thick.

Place the slices on parchment, a mat, or a rack. Dry at 150 °C for 20–25 minutes on each side until crispy.

If the cookies have become soggy during storage, dry them in the oven or leave them at room temperature on a paper towel.