Remember the kek lapis episode? Prune and horlicks? Now one would ask, what did you do with the rest of the egg whites ? Easy, just make biscotti! This recipe for biscotti uses only egg whites and quite a number of them! SO what better that these thinly sliced crunchy twice baked cookies filled with assorted nuts!

Nutty Biscotti

(adapted from Pigpigscorner who adapted from Joy of Making Cookies by Alex Goh)

(A)
4 egg whites
100g sugar
a pinch of salt

(B) sift together
120g plain flour
30g rice flour

(C) roasted and chopped
50g pistachio
100g walnuts
100g almonds
50g pumpkin seed

Method:

1. Whip egg whites in (A) till soft peak, gradually add in sugar and salt and whisk till stiff peak.

2. Fold in (B) into the meringue. Scatter (C) into the meringue mixture and mix till well incorporated.

3. Pour into a greased and lined loaf tin (makes 2 loaves 17 x 8 x 6 cm)

4. Bake at a 175 C preheated oven for 40 minutes. Let it cool then keep in the freezer over night

5. Cut into thin slices (about 2mm thick) and bake again at 150C for 15 minutes or until crisp.

Easy isnt it? Make sure u cut them thinly so its crispy!

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