My second attempt at biscotti, and this is a much better recipe than before and it uses up egg whites! Double win! Recipe from here . And since it doesn't have egg yolks, this is lighter than my first attempt. This will be my go-to recipe from now on. I really need to buy a good knife. Cutting this is quite laborious. 6 egg whites 150g sugar Pinch of salt 225g flour, sifted 250g pistachios + 100g dried cranberries (Could be more, I didn't measure properly) Whisk egg whites till soft peak. Gradually add sugar and salt and whisk till stiff peak. Fold in flour, then nuts and cranberries. Pour into a greased and lined baking tin, makes 3 logs. Bake for 40 minutes at 180°C. When cooled, slice thinly and bake for 15 min at 150°C. Biscotti logs after the first bake, before slicing.
Because you CAN have your cake and eat it too.