Egg White Biscotti

Directions

1. 1
   Preheat oven to 180 C.
2. 2
   Beat egg whites until stiff peaks form. Add sugar gradually, beating constantly until mixture turns thick and glossy and all sugar has dissolved.
3. 3
   Add sifted flour and nuts. Gently fold together until well combined.
4. 4
   Spread into prepared tin and smooth the surface.
5. 5
   Bake for 30 mins or until the top is very lightly browned. Remove from oven and cool in tin.
6. 6
   When cooled, preheat oven to 160 C.
7. 7
   Using a sharp serrated knife or an electric knife, slice loaf into thin slices.
8. 8
   Spread slices onto lined baking trays and bake for 8 mins, turn slices over and bake a further 8 mins, or until they turn lightly golden and crisp.
9. 9
   Cool completely before storing in an airtight container.
10. 10
    Sit back, have a couple of pieces with a cuppa java.