Pistachio biscotti

Method

• step 1

  Per heat oven 180oC grease a 9x16 cm loaf tin and line base & side with baking paper.

• step 2

  Beat egg whites in a large bowl until stiff peaks form. Gradually add caster sugar. Beat until mixture is thick and glossy. Fold in cornflour ginger and pistachio and vanilla.

• step 3

  Pour into prepared baking tin & bake for 30 min, or until golden brown and firm to touch. Cool in tin until cool to touch.

• step 4

  Reduce oven temperature to 150oC. Cut length ways and in half then icm fingers. place in a single layer on tray and bake for 10 to 15 min, or until crispy brown.

• step 5

  Cool completely on tray and store in an airtight container. Keeps 4-5 days.