Sponge crunchies with 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.

• Автор рецепта: Valentina Maslova
• После приготовления вы получите 20 pcs
• Время приготовления: 1 hour

Ингредиенты

• 3 pcs egg white
• 50 g brown sugar
• 100 g all-purpose flour
• 100 g dried cranberries

Способ приготовления

• 1 In the original recipe you will find nuts instead of cranberries and double amount of sugar. Preheat the oven to 180°C. In a big bowl whisk the egg whites at high speed, adding the sugar gradually, till soft peaks (i.e. there should be a trace from the whisk on the surface).

• Sift the flour to the egg whites and mix carefully.

• Wash the dried cranberries, drain thoroughly and add to the batter.

• Layer a rectangular baking form (we used a 13x23 cm) with parchment and transfer the batter into it. Bake for 20 mins.

• Remove the sponge from the oven and leave to cool at room temperature. Using a sharp knife cut the sponge into thin strips 4 mm wide and put them onto the baking sheet layered with parchment. Bake for 4-5 mins.

• Sponge crunchies are done!

• Enjoy your meal!