Egg White Biscotti
Photo: Anonymous
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.
Tools
.
About
Biscotti. (noun) plural for 'Biscotto'. Definition: crisp cookie or biscuit. Language: Italian.
Origin: medieval latin - 'Biscotus'. Definition: twice baked / twice cooked.
Yield:
1.5 servings
Added:
Tuesday, November 16, 2010 - 5:56am
