
Berry and pistachio biscotti
(at time of publication)
Ingredients
- 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
Instructions
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.
HFG tip
If you can’t find dried berries, use any of your favourite dried fruit.
Nutrition Info (per serve)
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Calories 109cal
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Kilojoules 455kJ
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Protein 3.1g
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Total fat 3.5g
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–Saturated fat 0.4g
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Carbohydrates 16.2g
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–Sugars 10.3g
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Dietary fibre 1g
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Sodium 15mg
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Calcium 20mg
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Iron 0.8mg
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