ROSE­MARY AND CRANBERRY BISCOTTI

Better Homes and Gardens (Australia) - - Party Food -

Prepa­ra­tion time 20 mins plus overnight chill­ing Cook­ing time 1 hour Makes 45-50

3 free-range egg whites

5 tsp caster su­gar

1½ cups plain flour

¼ cup dried cran­ber­ries

2 Tbsp sesame seeds

2 tsp finely chopped rose­mary 15g parme­san, finely grated 2 Tbsp milk

2 tsp sea-salt flakes

¼ tsp freshly ground

black pep­per STEP 1 Pre­heat oven to 160°C fan-forced (180°C con­ven­tional). Line an oven tray with bak­ing pa­per. STEP 2 Put egg whites in a large bowl and beat with an elec­tric hand mixer un­til stiff peaks form. Add su­gar and beat again for about 30 sec­onds or un­til mix­ture is thick. Sift in flour. Add cran­ber­ries, sesame seeds, rose­mary, parme­san, milk, salt and pep­per. Mix well with a wooden spoon un­til mix­ture comes to­gether to form a loose dough. STEP 3 Turn dough out onto a clean dry sur­face and knead, shap­ing the smooth dough into a flat­tened log about 20cm long and 7cm wide. Trans­fer the log to pre­pared tray. Bake for 40 min­utes

or un­til light golden and firm to touch. Set the log aside to cool on tray, then wrap it in plas­tic wrap and chill overnight.

STEP 4 Pre­heat oven to 140°C fan-forced (160°C con­ven­tional). Line 2 oven trays with bak­ing pa­per. Us­ing a ser­rated knife, slice log into 5mm-thick slices and ar­range on pre­pared trays in a sin­gle layer. Bake for 20 min­utes, turn­ing once half­way through cook­ing, un­til the biscotti are crisp and dry to the touch. Set biscotti aside to cool on trays. Serve.

STEP 2 STEP 3 STEP 4

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