Corn Flake & Almond Biscotti Recipe 粟米酥脆饼食谱

1. Whish egg whites, sugar and salt until stiff peaks form. Add in vanilla essence, mix well. Then fold in flours, almonds and corn flakes, mix until well combined.
蛋白、细砂糖和盐打发至干硬性发泡后，加入香草精拌匀。加入面粉、杏仁、粟米片搅匀。

2. Pour batter into a lined 10x20-cm (4x8-in) loaf pan. Level the surface. Bake in oven at 175℃ for 30-40 minutes or until light brown.
把面糊倒入10x20cm大小的烤模。入烤箱以175℃烘约30-40分钟或至微黄色。

3. Remove and cool completely, refrigerate until firm.
取出待冷却。

4. Remove half baked dough and slice thinly.
将半熟的饼干切成薄片。

5. Rebake in the oven at 150℃ for 20 minutes or until crispy. When cool, keep in airtight container.
再盛入烤箱以140℃ 烘约20分钟，或至香脆；冷却后储存于不通风罐子。