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Cranberry Pistachio Biscotti (Egg White Only)

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)

  1. Whisk egg whites till soft peak. 
  2. Gradually add sugar and salt and whisk till stiff peak. 
  3. Fold in flour, then nuts and cranberries. 
  4. Pour into a greased and lined baking tin, makes 3 logs.
  5. Bake for 40 minutes at 180°C.
  6. When cooled, slice thinly and bake for 15 min at 150°C.


Biscotti logs after the first bake, before slicing.
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