Ingredients
- 3 egg whites
- â…“ cup caster sugar
- ¾ cup wholemeal plain flour
- ½ cup pistachios
- â…“ cup natural almonds
- ¾ cup (120 g) sweetened dried cranberries
- 1 teaspoon finely grated orange rind
Method
Step 1
Grease a 12 cm x 22 cm (top measurement) medium loaf pan. Line base and sides with baking paper.
Step 2
Beat egg whites in medium bowl with an electric mixer until soft peaks form. Gradually beat in sugar. Continue beating on high speed for about 5 minutes until sugar is dissolved and mixture is smooth.
Step 3
Stir in flour, pistachios, almonds, cranberries and rind until combined.
Step 4
Spoon mixture into prepared pan. Smooth over top. Bake in 160 °C oven (fan-forced) for about 35 minutes, until top is lightly browned. Cool in pan. Remove. Wrap in foil. Stand overnight.
Step 5
Using a large serrated knife, cut loaf into very thin slices, about ½ cm thick.
Step 6
Place slices on 2 baking trays. Bake in 150 °C oven (fan-forced) for 12-15 minutes, until dry and very lightly browned (bread will become crisp on cooling). Cool on trays. Transfer to an airtight container.
Tips
- This crunchy, twice-baked bread is similar to Italian biscotti and will keep for up to 2 weeks in an airtight container.
- For a variation, replace pistachios with hazelnuts and cranberries with chopped dried apricots.
