| | Choc-dipped glace fruit biscotti
Choc-dipped glace fruit biscotti
Choc-dipped glace fruit biscotti 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180C. Lightly grease a 14 x 21cm loaf pan. Line base and sides with baking paper.
  2. In a large bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, beating until thick and glossy.
  3. Lightly fold in flour, glace fruit and almonds. Pour into prepared pan, smoothing top. Bake for 45-50 mins, until just firm to touch.
  4. Transfer to a wire rack to cool completely. Wrap in foil. Set aside for up to 2 days.
  5. Preheat oven to 150C. Using a very sharp knife (or an electric knife) cut into wafer thin slices. Arrange on baking trays. Bake for 20-25 mins, until crisp. Cool completely. Dip each biscotti halfway into melted chocolate, allowing excess to drip off.
  6. Arrange on trays lined with baking paper. Set aside at room temperature, until set. Store in an airtight container.
Time for preparing:
75 min.


  • 3 egg whites
  • 1/2 cup caster sugar
  • 3/4 cup plain flour, sifted
  • 1/4 cup mixed glace cherries, halved
  • 1/4 cup glace figs, chopped (semi-dried)
  • 1/4 cup glace pineapple, chopped
  • 1/3 cup whole unblanched almonds
  • 200g dark chocolate, chopped, melted