Ingredients
For the Biscotti
45g (⅜ cup) rice flour
45g (⅜ cup) oat flour
3 egg whites (90-100g)
40g (2 tablespoons) date paste
100g (1 cup) dried cranberries
100g (¾ cup) whole almonds
Step-by-Step Instructions
Preparation
Position rack in the middle of the oven and preheat to 325°F (165°C)
Line a 9×5 inch loaf pan with parchment paper, leaving overhang for easy removal
Ensure egg whites are at room temperature for optimal volume
Creating the Batter
In a clean, dry bowl, beat egg whites until just foamy (avoid beating to stiff peaks)
Gently fold in date paste until thoroughly incorporated
Add both rice and oat flours, mixing until a thick, uniform batter forms
Carefully fold in whole almonds and dried cranberries, ensuring even distribution
First Bake
Transfer batter to the prepared loaf pan
Use a spatula to smooth the top evenly
Bake for 25-30 minutes until firm to touch
Remove from oven and allow to cool for 10 minutes
Using parchment paper overhang, carefully lift from pan
Second Bake
Using a sharp serrated knife, cut loaf into ½-inch thick slices while still slightly warm
Arrange slices flat on a parchment-lined baking sheet
Bake for additional 15-20 minutes until golden and crisp
Cool completely on wire rack
Pro Tips for Perfect Results
Room temperature egg whites achieve better volume
Use a gentle folding motion when incorporating ingredients to maintain airiness
Keep almonds whole for authentic texture and visual appeal
Cut slices while still warm to prevent crumbling
Watch carefully during second bake to achieve golden color without over-browning
Storage and Serving
Allow to cool completely before storing
Keep in an airtight container at room temperature
Maintains freshness for up to 2 weeks
Perfect for dunking in coffee, tea, or hot chocolate
Nutrition Information
(Per piece, based on 12 servings)
Continued on the next page
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