Hello everyone! Did you have a nice weekend?
I baked some Fruit and Nut Biscotti over the weekend - not too sweet and it can last for a couple of weeks. Not that I expect this will be sitting around for long. ;)
I got the original recipe from Canadian Living, but have made a few changes. This version is gluten-free (would never know it!) and is minus the golden raisins as I'm not a fan of them.
Fruit and Nut Biscotti - makes about 18 think slices
4 egg whites
2/3 cup sugar
1 teaspoon pure vanilla
3/4 cup gluten free flour (I used Bob's Red Mill)*
1/4 teaspoon guar gum*
1/3 cup whole almonds
1/3 cup shelled pistachios
1/4 cup candied orange peel (I had some left over from last week)
1/2 cup dried cranberries
Preheat oven to 350f/180c. Line the bottom and sides of a 9"x5" loaf pan with parchment paper and set aside.
In a large bowl, beat egg whites until soft peaks form. Add sugar, 2 tablespoons at a time, and beat until stiff peaks form. Beat in vanilla.
Sift together the flour and guar gum and sprinkle half over top of mixture. Fold in, then add remaining flour mixture. If using all purpose flour, sift flour directly over top egg white mixture. Add the almonds, pistachios, orange peel, and cranberries and fold in. Scrape mixture into prepared pan, and smooth out top.
Bake until firm and pale golden, 35 minutes. Let cool in pan, on rack, for 15 minutes. Remove from pan, peel off paper and allow to cool completely. Wrap and place in freezer until firm but not frozen, 30 minutes. Using a sharp (seriously sharp) serrated knife, cut into thin slices, about 3mm thick. Place on a parchment paper lined baking sheet, 1/2 inch apart, and bake in a 300f oven for about 18 minutes until golden and crisp. Allow to cool on baking sheet on a cooling rack. Enjoy!