These biscottis go great with tea or coffee – serve them at a tea party or pack them into pretty boxes as nice festive gifts.
- 3 egg whites
- ½ cup caster sugar
- ¾ cup plain flour, sifted
- ⅓ cup almonds, roasted
- ¼ cup glace ginger, chopped
- ¼ cup semi-dried figs, chopped
- ¼ cup mixed glace cherries, halved
- ¼ cup glace pineapple, chopped
- ½ tsp mixed spices
Preheat oven to moderate 180 C. Lightly grease a 14 x 21 cm loaf pan. Line base and sides with baking paper.
In a large bowl, using an electric mixer beat egg whites until soft peaks form. Gradually add sugar, beating until thick and glossy.
Lightly fold in flour, mixed spice, ginger, figs, glace fruit and whole almonds. Pour into pan, smoothing top. Bake 45 to 50 mins, until just firm to touch.
Transfer to a wire rack to cool completely. Wrap in foil. Set aside.
Preheat oven to slow, 150 C. Using a very sharp knife, cut into wafer-think slices. Arrange on oven trays. Bake 20 to 25 mins, until crisp. Cool completely. Store in an airtight container.