Egg White Biscotti
125 grams mixed nuts of your choice, lightly toasted and cooled
(I used 50 g almonds& 75 g unsalted pistachios)
3 egg whites
1/2 cup caster sugar
3/4 cup plain flour, sifted
Preheat oven to 180˚C.
Beat egg whites until stiff peaks form. Add sugar gradually, beating constantly until mixture turns thick and glossy and all sugar has dissolved.
Add sifted flour and nuts. Gently fold together until well combined.
Spread into prepared tin and smooth the surface.
Bake for 30 mins or until the top is very lightly browned. Remove from oven and cool in tin.
When cooled, preheat oven to 160˚C.
Using a sharp serrated knife or an electric knife, slice loaf into thin slices.
Spread slices onto lined baking trays and bake for 8 mins, turn slices over and bake a further 8 mins, or until they turn lightly golden and crisp.
Cool completely before storing in an airtight container.
Sit back, have a couple of pieces with a cuppa java.
Biscotti. (noun) plural for 'Biscotto'. Definition: crisp cookie or biscuit. Language: Italian.
Origin: medieval latin - 'Biscotus'. Definition: twice baked / twice cooked.
Tuesday, November 16, 2010 - 5:56am