This recipe is one that I make alot, and it is my favourite way to use the eggswhites that are left over when I make Spinach and Ricotta canneloni. It makes a nice little nibble to go with my evening cuppa too!
Almond and cranberry biscotti
3 large eggwhites or 4 small
1/2 cup of raw sugar
1 cup of plain flour
1/2 cup almonds
1/2 cup craisins (dried cranberries)
Preheat the oven to 180C
Beat the eggwhites and sugar together until smooth and thick and glossy. Stir in the flour, almonds and craisins.
Place the mix into a greased thin loaf tin and bake for 30-40minutes. Allow to cool in the tin.
when cool remove from the tin and slice thinly. Place slices on a baking tray and pop back into the oven until browned (10-15min).
* If you aren't a fan of craisins, just use a cup of almonds instead.
** feel free to use gluten-free flour as a substitute. I have done this many times and it doesn't effect the taste or the texture.