Almond and Pistachio Biscotti

Almond and Pistachio Biscotti

• Whites of 3 eggs
• Cup of castor sugar (not sure what it is called here, its finer than regular sugar – but not as fine as powdered sugar). I couldn't find any so I put regular sugar in the food processor for a while
• 1 cup of all purpose flour - sifted
• Cup blanched almonds
• Cup of shelled pistachios

Pre-heat the oven to 350F (180C)

Whip up the egg whites as if you are making meringues and add the sugar a bit a time.

Stir in the flour and once incorporated add the nuts.

Pour into a floured loaf pan and bake for 45 minutes – turn loaf out onto a cooling rack.

Lower the over to 230F (110C).

When the loaf is cool enough to handle take a very sharp knife and cut into thin slices – this is the hardest bit.

Lay the slices on a cookie sheet and return to the oven for 55 minutes.