Ingredients
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3 pcs egg white
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50 g brown sugar
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100 g all-purpose flour
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100 g dried cranberries
If you have some spare egg whites after making ice cream or cream brulee and you don’t know what to do with them, then you will appreciate our today’s recipe. We suggest a nice way to utilize raw egg whites – it is to cook these sponge crunchies. They are made using the biscotti principle, i.e. they are baked twice but unlike biscotti they are a bit softer. Serve these crunchies with strong coffee or with a glass of milk. The recipe was taken from Katerina Tuveleva.