Egg White Biscotti

1. 1

   Preheat oven to 180 C.

2. 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. 3

   Add sifted flour and nuts. Gently fold together until well combined.

4. 4

   Spread into prepared tin and smooth the surface.

5. 5

   Bake for 30 mins or until the top is very lightly browned. Remove from oven and cool in tin.

6. 6

   When cooled, preheat oven to 160 C.

7. 7

   Using a sharp serrated knife or an electric knife, slice loaf into thin slices.

8. 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. 9

   Cool completely before storing in an airtight container.

10. 10

    Sit back, have a couple of pieces with a cuppa java.

No nutritional information available.

No additional tips available.