Egg White Biscotti
By: Anonymous
Published: Tuesday, November 16, 2010 - 5:56am

Ingredients




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

Preparation

1 Preheat oven to 180˚C. 2 Beat egg whites until stiff peaks form. Add sugar gradually, beating constantly until mixture turns thick and glossy and all sugar has dissolved. 3 Add sifted flour and nuts. Gently fold together until well combined. 4 Spread into prepared tin and smooth the surface. 5 Bake for 30 mins or until the top is very lightly browned. Remove from oven and cool in tin. 6 When cooled, preheat oven to 160˚C. 7 Using a sharp serrated knife or an electric knife, slice loaf into thin slices. 8 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. 9 Cool completely before storing in an airtight container. 10 Sit back, have a couple of pieces with a cuppa java.

About


Biscotti. (noun) plural for 'Biscotto'. Definition: crisp cookie or biscuit. Language: Italian.
Origin: medieval latin - 'Biscotus'. Definition: twice baked / twice cooked.