Choc-dipped glace fruit biscotti
Choc-dipped glace fruit biscotti
Ingredients
- 3 egg whites
- 1/2 cup caster sugar
- 3/4 cup plain flour, sifted
- 1/4 cup mixed glace cherries, halved
- 1/4 cup glace figs, chopped (semi-dried)
- 1/4 cup glace pineapple, chopped
- 1/3 cup whole unblanched almonds
- 200g dark chocolate, chopped, melted
Instructions
- 1
Preheat oven to 180C. Lightly grease a 14 x 21cm loaf pan. Line base and sides with baking paper.
- 2
In a large bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, beating until thick and glossy.
- 3
Lightly fold in flour, glace fruit and almonds. Pour into prepared pan, smoothing top. Bake for 45-50 mins, until just firm to touch.
45 min - 4
Transfer to a wire rack to cool completely. Wrap in foil. Set aside for up to 2 days.
- 5
Preheat oven to 150C. Using a very sharp knife (or an electric knife) cut into wafer thin slices. Arrange on baking trays. Bake for 20-25 mins, until crisp. Cool completely. Dip each biscotti halfway into melted chocolate, allowing excess to drip off.
20 min - 6
Arrange on trays lined with baking paper. Set aside at room temperature, until set. Store in an airtight container.
