- 3 egg whites
- 75 g sugar
- ¼ tsp ground cardamom / cinnamon
- 1 tsp finely grated orange peel
- 110 g flour
- 110 g shelled and skinned unsalted pistachio nuts
Preheat the oven at 180˚C.
Grease an oblong baking tin and line it with baking sheet, so that the paper extends 2 cm over the edges.
Using the food mixer, beat the eggs in a fat-free bowl until soft peaks are formed. Gradually add the sugar. Fold in the cardamom / cinnamon, orange peel, flour and the pistachio nuts. Spread the mixture into the baking tin.
Bake the loaf for 30 min. in the preheated oven until it is light brown. Leave it in the baking tin to cool. Take the loaf from the tin and slice it diagonally into 3 mm thick slices. Put these onto a baking tray.
Bake them in the oven op 150˚C for a further 15 min. until they are dry and crunchy. Leave them to cool on a cooling rack. Delicious with a cup of coffee!
- 40 g
- 15 %
- 15 g
- 21 %
- 11 g
- 22 %
- 17 %
- Sat. fat
- 2 g
- 10 %