Christmas spice biscotti

Ingredients:

4 egg whites
180g caster sugar
200g plain flour
60g citrus peel
60g pistachios
½ teaspoon gingerbread spice (mixed spice)

Method:

Beat egg whites with an electric beater until soft peaks form. Gradually beat in ¼ cup sugar until dissolved. Beat in remaining sugar a little at a time until thick and glossy. Then fold flour, pistachios, peel and gingerbread spice into the meringue. Spread mixture into a lamington pan.Bake it for 50 minutes at 160°C. Take it out, and place it on a cutting board and let it cool for 2—3 HoursThen slice it very thin and place it on a baking tray and bake it for 5 more minutes until crispy.