Mix the almond meal, icing sugar and honey into a large bowl.
Add the cinnamon and zest of both an orange and a lemon.
Combine using your hands, gently in one direction, then start to slowly pour in a portion of the egg whites.
Start with approximately 1/3, then mix, add a second portion of the egg whites, mix again then finally add the rest.
Continue to combine using your hands, squeezing down using your fingers and all of the dry ingredients will start to form into a dough.
Mix until it thickens and there are no dry ingredients left. This should then form into a dough ball.
Break off a small piece of dough and roll it into a ball, it should form easily and not crumble at all, this is how you know it’s ready.
Prepare a large flat baking tray lined with baking paper.
Pulling off small portions of the dough, create small balls by rolling it between the palms of your hand. If you wish to be precise, they should weigh 30g each.
There are several ways you can prepare the final biscotti, some options are:
Dip the ball into a bowl of water and then roll it in icing sugar. Using your index finger, press down gently on top then once baked, top with jam and crushed nuts.
Flatten the ball, place a sour cherry in the middle, wrap the dough back around it, roll it again.
Dip the ball into a mixture of egg white and icing sugar then cover it with flaked almonds and pinch it. You can even use the one you stuffed with the cherry!
Place all of your biscotti onto the baking tray, leaving the space of approx. 1 biscuit between each one.
Bake at 230°C/446°F for 6 minutes.
Remove from the oven and allow to cool before dusting with icing sugar.