Rustic biscuits with dried fruits are crunchy slices with a mix of dried fruits like hazelnuts, almonds, and pistachios from my pantry!
These butter-free sweet slices have a double baking process like biscotti, and if stored well in a tin box, they last 4/5 days.
Homemade rustic biscuits with dried fruits are a smart way to use leftover egg whites and are very delightful!
What dried fruits can we use?
Well, I’d say any we prefer like hazelnuts, peeled or unpeeled almonds, pistachios, and even pecans!
Dried fruits are very good for you but have some contraindications and are not recommended for those suffering from digestive diseases like Crohn’s disease, gastritis, and colitis.
I recommend more sweet recipes with dried fruits, such as:
CAKE WITH WALNUTS YOGURT AND HONEY
DRIED FRUIT PLUMCAKE
DUNDEE CAKE
I have opened a recipe channel open to everyone and free on WhatsApp, no notifications and no sound, where you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
********************************
RUSTIC BISCUITS WITH DRIED FRUITS
- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 30/35 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for RUSTIC BISCUITS WITH DRIED FRUITS
- 3 1/2 oz Egg whites (pasteurized)
- 1/2 cup Sugar
- 3/4 cup All-purpose flour
- 3/4 cup Mixed dried fruits (mixed, I used hazelnuts, almonds with skin, and pistachios)
Tools for RUSTIC BISCUITS WITH DRIED FRUITS
- Bowls
Preparation for RUSTIC BISCUITS WITH DRIED FRUITS
• In a large bowl, whip the egg whites until stiff, gradually adding the sugar.
When the mixture forms soft peaks, add sifted flour gradually, folding it in with a flexible spatula.
• Now add the mixed dried fruits in variable proportions, making sure the total weight is 100 grams.
• Take a 10 x 4 inch loaf pan and line it with dampened and wrung-out parchment paper.
• Pour the rustic biscuits with dried fruits mixture and bake at 350°F for about 25 minutes.
• The edges will turn golden, and the batter will be dry to the touch.
After the time has passed, remove from the pan and let it cool for at least 2 hours.
Don’t rush, otherwise when cutting the slices with hazelnuts, almonds, and pistachios, you won’t get neat slices.
• After cooling, slice the fruit bar into thin slices, lay them out on a baking sheet, and toast them in the oven at 300°F for about 10/12 minutes.
Let them cool completely, and voilà, they are ready for tasting!
• Enjoy with rustic biscuits with dried fruits!
Annalisa
