Fruit and Nut Crostini
Like thin biscotti, these jewel-studded cookies are crisp and delightful. Use a sharp serrated knife for slicing.
Servings: 36
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 49 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 9 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 6 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| folate | 2% |
-
4 egg whites
2/3 cup (150 mL) granulated sugar
1 tsp (5 mL) vanilla
3/4 cup (175 mL) all-purpose flour
1/3 cup (75 mL) whole almonds
1/3 cup (75 mL) pistachios
1/4 cup (50 mL) golden raisins 50 mL
1/4 cup (50 mL) dried currants
1/4 cup (50 mL) dried cranberries
Preparation:
Line 2 rimless baking sheets with parchment paper. Line bottom and sides of 9- x 5-inch (2 L) loaf pan with parchment paper. Set aside.
In large bowl, beat egg whites until soft peaks form; beat in sugar, 2 tbsp (25 mL) at a time, until stiff peaks form. Beat in vanilla. Sift half of the flour over top and fold in. Repeat with remaining flour. Sprinkle with almonds, pistachios, raisins, currants and cranberries; fold in. Scrape into prepared loaf pan; smooth top.
Bake in centre of 350°F (180°C) oven until firm and pale golden, about 35 minutes. Let cool on rack for 15 minutes. Remove from pan and peel off paper; let cool completely.
Using serrated knife, level top. Cut crosswise into about 1/8-inch (3 mm) thick slices. Arrange, 1/2 inch (1 cm) apart, on prepared pans. Bake in top and bottom thirds of 300°F (150°C) oven, turning cookies once and rotating and switching pans halfway through, until crisp and golden, about 20 minutes. Let cool on pans on racks. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week. If necessary, recrisp in 300°F/150°C oven for 5 minutes.)
Additional Information
Source
Canadian Living Magazine: December 2005
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