Thursday, December 15, 2011

Walnut Biscotti

If youre anything like me, youll find that you often have egg whites left over from various cooking endeavours - custard, ice cream... Anyway, I have a bunch of egg whites in the fridge and no idea what to do with them. Enter the Cook Learn Love french bistro cooking class, where for dessert we made an amaaaazing creme brulee, served with biscotti... The biscotti were SO easy to make and have few ingredients. Theyre delicous and great to whip up to serve to unexpected guests over this christmas season. Theyre even better for a quiet moment on the couch with a cuppa! You can use any nuts you like, ones you already have in the house like I did, and I used walnuts. These scrummy nuts also go so well with coffee - handy, since biscotti go so well with coffee as well!

4 egg whites
2/3 cup caster sugar
90g bakers flour (a generous 2/3 cup)
½ cup nuts

1) Preheat a moderate oven (170C).

2) Beat eggwhites with sugar until they become stiff and glossy. Combine remaining ingredients in sifter and sift over egg whites.

3) Tip in nuts. Gently fold to incorporate. TIP - if you're using walnuts, don't add the flour and nuts together! The shape of the walnuts allows flour to get stuck in the little hollows, which you then find when you slice it later!

4) Make free form loaves on a tray lined with baking paper or pour into a well greased and floured loaf tin or baking dish.

5) Bake until lightly brown and firm (about 15-20 mins). Allow to cool overnight before slicing.

6) Take the sliced biscotti and place them on a tray to dry and crisp up in a low oven.

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