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Member recipe

Pistachio biscotti

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Serves 6

Amazing served with lychee sorbet and coffee.

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  • 3 egg whites
  • 2tbs caster sugar
  • 150g ( 1 1/4 cup) gluten free -cornfluor
  • 100g (1/2cup) crystallised ginger chopped fine.
  • 100g(3/4 cup) crushed pistachio nuts
  • 1 1/2 tsp vanilla extract


    1. Per heat oven 180oC grease a 9x16 cm loaf tin and line base & side with baking paper.
    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.
    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.
    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.
    5. Cool completely on tray and store in an airtight container. Keeps 4-5 days.

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