ROSEMARY AND CRANBERRY BISCOTTI
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