- 8 egg whites
- 240g cast. sugar
- pinch salt
- FINE zest 3 lemons
- FINE zest 3 oranges
- 240g plain flour
- 120g whole blanched pistachio nuts
- 75g dried cranberries
Cranberry & Pistachio Biscotti
Robbie McCubbin
29th November 2010
Cranberry & Pistachio Biscotti
Whisk egg whites with salt until stiff peaks
Gradually add the sugar until meringu...
Ingredients
Method
Method
Whisk egg whites with salt until stiff peaks.
Gradually add the sugar until meringu is glossy.
Transfer meringue to a large mixing bowl.
Fold in the zests, followed by the flour,pistachios & dried cranberries.
Spread the mix evenly on a baking tray line with a silpat mat & bake for 10-15mins @ 160oC.
NB.: When cooked remove from the oven& allow to cool for 10mins before removing from the tray & finish cooling on wire rack.
Slice as thinly as possible & dry out in a barely warm oven until crisp but not coloured. It is easier to slice when not too fresh
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