Biscotti - Meringue Based
3 egg whites
a pinch of cream of tartar
100g caster sugar
400g mixed dried fruits - I used glace cherries, whole cranberries, preserved ginger and golden sultanas
the zest of 1 lemon
the zest of 1 orange
1 teaspoon vanilla essence
Preheat the oven to 180deg. C. Line a loaf tin with baking paper.
Wash the fruit to remove any syrup, sugar or grit.
Allow it to drain.
Cut up the ginger, cherries and whole cranberries. Zest the lemon and orange and add to the fruit.
In a scrupulously clean bowl whisk the egg whites and pinch of cream of tartar until soft peaks form.
Gradually add the caster sugar to form a firm meringue.
Sift the flour and fold into the meringue with the vanilla.
Place the mixture into the loaf tin and bake for 20 to 25 minutes.
Allow to cool completely in the tin before turning out.
Slice thinly and lay the slices out on a lined oven tray.
Bake at 120deg. C for a further 20 minutes until toasted and crispy.
These delicious little biscuits will keep in an airtight container for up to 2 weeks.
Time to switch on the coffee machine and take a break before the real madness begins!
I'll be keeping you updated on all the lovely party food we will be making for our little blossom's big day.