Berry and pistachio biscotti

Instructions

1 Grease and line a loaf tin measuring 19x9cm (base). Preheat oven to 180°C.

2 Using an electric beater, beat egg whites until soft peaks form. Gradually add sugar and continue to beat until all sugar is added.

3 Fold in flours, pistachios, berries and orange rind until combined. Spoon into the tin and smooth the top.

4 Bake for 25-30 minutes or until the top is brown and firm. Remove from the oven and leave in the tin to cool. Reduce oven temperature to 140°C.

5 Remove the loaf from the tin and use a serrated knife to slice into 5mm thick slices. Place slices on a baking tray lined with baking paper and bake for 15-20 minutes until just firm. Cool on the tray.