Fruit and Nut Crostini Fruit and Nut Crostini

Author: Canadian Living

This meringue mixture transforms into thin biscotti – a crunchy snack that can be enjoyed for weeks.

  • Portion size 36 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010



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 (30 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 pan, smoothing top.

Bake in 350°F (180°C) oven until firm and pale golden, 35 minutes. Let cool in pan on rack for 15 minutes. Remove from pan and peel off paper; let cool completely. Wrap and freeze until firm but not frozen, 30 minutes.

Using serrated knife, cut crosswise into about 1/8-inch (3 mm) thick slices. Arrange, 1/2 inch (1 cm) apart, on parchment paper–lined baking sheets.

Bake in 300°F (150°C) oven, turning cookies once, until crisp and golden, 18 to 20 minutes. Let cool on pans on racks.

Nutritional facts Per cookie: about

  • Sodium 6 mg
  • Protein 1 g
  • Calories 49.0
  • Total fat 1 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 9 g


  • Iron 2.0
  • Folate 2.0
  • Calcium 1.0
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Fruit and Nut Crostini