Pistachio and rose loaf

As a student, I learned how to make these unusual biscotti-like slices with pistachio nuts from food writer Vickie de Beer. For best results, measure your ingredients with a kitchen scale.

Makes 1 loaf • Preparation time: 20 minutes, plus cooling time Cooking time: 45 minutes – 1 hour • Oven temperature: 180°C

• 6 egg whites at room temperature

• 180g castor sugar

• 180g cake flour, sifted

• 100g pistachios, coarsely chopped

• 15ml rose water

• about 15ml dried rose petals (optional)

1 Line a loaf pan (20 x 10 x 10cm) with baking paper and spray well with non-stick food spray. Preheat the oven.

2 Beat the egg whites with an electric beater until they start to form stiff peaks; continue beating and add the sugar, one tablespoon at a time, until everything is beaten. Using a large metal spoon, fold the flour, nuts, rose water and rose petals into the egg whites (try not to knock out the air) until just mixed. Spoon into the prepared pan and bake for 30 minutes or until a testing skewer comes out clean. Turn out onto a wire rack and allow to cool completely.

3 It’s quite difficult to cut the freshly baked loaf into thin slices, so wrap the cooled loaf in cling film and freeze for about 2 hours.

4 Preheat the oven to 120°C. Using a sharp bread knife or electric carving knife, cut the ice-cold loaf into thin slices. Arrange the slices on a baking tray (preferably lined with baking paper or sprayed) in a single layer and dry in the oven for 15–30 minutes. The thickness of the slices will determine the drying time: you don’t want the slices to brown; they must just dry out. Turn the slices over as needed. Store in an airtight container.