How to make
Beat the egg whites and half the sugar into hard snow. Beat the yolks with the remaining sugar into cream, and to it add the egg white snow gradually.
From the resulting dough, use an icing piping syringe to spray out sticks with thick ends, shaped as the number eight. Sprinkle them with powdered sugar.
First bake the biscotti at a temperature of 430°F (220 °C), then finish baking with the oven off.
