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Chocolate Honey Pistachio Bread

SERVES 20
PREPARATION 30 minutes
COOKING TIME 45 minutes

INGREDIENTS
3 egg whites
¼ cup caster sugar
1 tablespoon honey
2/3 cup plain flour
½ teaspoon cocoa
80g packet shelled pistachio nuts

STEP 1
Beat egg whites with an electric beater until soft peaks form. Add sugar and honey and beat until stiff and glossy.

STEP 2
Fold in sifted flour and cocoa thoroughly. Gently stir in pistachio nuts.

STEP 3
Spoon mixture evenly into a baking paper lined 8cm x 25cm log pan. Bake in a preheated oven at 180ºC for 25 minutes.

STEP 4
Leave bread to cool completely. Using an electric knife, cut bread into wafer thin slices and place in a single layer on oven trays.

STEP 5
Cook in a preheated oven at 150ºC for 15 minutes, turning over half way through cooking. Allow to cool on a wire rack and store in an airtight container.

TIP
The bread can be made a day or two before slicing. Wrap in foil and store in an air tight container. Once sliced and cooked, bread can be stored for 1-2 weeks in an air tight container.

Almonds, hazelnuts or a mixture of nuts can be used.

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