Christmas Biscotti

3 egg whites
1/2 cup castor sugar
1 cup plain flour
1/2 cup shelled pistachios
1/2 cup dried cranberries
1 tsp vanilla essence

Preheat oven to moderate (160-180CEL). Beat egg whites until stiff without being dry then gradually beat in the sugar. Continue beating until mixture is thick and glossy.

Using a metal spoon, fold in the sifted flour, pistachios, cranberries and vanilla essence, mixing well. Turn the mixture into a well-buttered small loaf tin, preferably one with a non-stick lining. Yes, you can just blob it on parchment paper instead of putting it into a tin but the edges won’t be neat if you intend to “gift” it.

Bake in preheated oven for about 30 minutes until pal golden and firm to the touch. Leave to cool in tin, then turn out and wrap in foil.

Place in refrigerator and leave overnight; this will help you cut then, even slices. Next day, cut into thin slices and place on an ungreased baking tray.

Bake in a preheated moderate oven 180CEL until pale golden and crisp. Cool and store in and airtight container.

Makes about 50 slices, depending on thickness. Great with coffee.

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