Berry and pistachio biscotti
(at time of publication)
- 3 egg whites
- ⅓ cup (75g) castor sugar
- ½ cup (75g) plain flourall purpose flourX
- ¼ cup (40g) wholemeal plain flourall purpose flourX
- 80g pistachio nuts, shelled
- 75g dried berries (try dried cranberries)
- ½ teaspoon zest of orange
1 Grease and line a loaf tin measuring 19x9cm (base). Preheat oven to 180°C.
2 Using an electric beater, beat egg whites until soft peaks form. Gradually add sugar and continue to beat until all sugar is added.
3 Fold in flours, pistachios, berries and orange rind until combined. Spoon into the tin and smooth the top.
4 Bake for 25-30 minutes or until the top is brown and firm. Remove from the oven and leave in the tin to cool. Reduce oven temperature to 140°C.
5 Remove the loaf from the tin and use a serrated knife to slice into 5mm thick slices. Place slices on a baking tray lined with baking paper and bake for 15-20 minutes until just firm. Cool on the tray.
If you can’t find dried berries, use any of your favourite dried fruit.
Nutrition Info (per serve)
Total fat 3.5g
–Saturated fat 0.4g
Dietary fibre 1g
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