If you’re after a sweet treat but don’t want an overload of fat or sugar, then biscotti are a the treat for you. I like them. Because they are double baked, they’re hard so they take a while to get through meaning really savour the treat. They’re great for dunking in a cup of tea or coffee too.
This recipe is adapted slightly from the book “Indulge” by Rowie Dillon.
3 egg whites
2 tablespoons caster sugar
1 1/4 cups (150g) gluten free cornflour
Rind from half a lemon, finely grated.
1 cup crushed pistachio nuts
1/2 teaspoon vanilla essence
Preheat oven to 180 degrees Celsius.Grease a 9 x 15cm loaf tin and line the base and long sides with baking paper.
Beat egg whites in a large bowl until stiff peaks form. Gradually add the caster sugar and beat until the mixture is thick and glossy. Fold in the cornflour, lemon, pistachios and vanilla.
Pour into the prepared tin and bake for 30 minutes, or until golden and firm to touch. Cool in the tin until it’s cool enough to touch.
Reduce oven temperature to 150 degrees Celsius. Cut the loaf lengthways into 1cm thick slices and then into 1cm thick fingers. Place in a single layer on a baking tray lined with baking paper and bake for 10-15 minutes until crisp. Cool completely on tray and store in an airtight container.
For a wee bit of extra indulgence, add half a cup of white chocolate chips in the mixing stage.