Recipe from Esca Bimbadgen Winery Restaurant

 Hazelnut Biscotti

 8 Egg Whites

3 Pinches Salt

2 ½ Cups Caster Sugar

4 Cups Plain Flour

600G Hazelnuts

1. Whip Egg Whites in a clean and dry bowl with the salt.
2. Gradually add sugar when the whites have formed peaks.
3. Whip and take mixture to a meringue stage, then finish.
4. Fold into mixture by hand first the flour, then the hazelnuts.
5. Pour into a lined loaf tin.
6. Bake at 160 degrees for approx. 20 minutes (or until cooked through).
7. Allow to thoroughly cool before slicing.

Esca Bimbadgen Winery Restaurant

P;  02 4998 4666

E:  esca@bimbadgen.com.au

Open 7 days for lunch 12pm – 4pm.

Dinner Wednesday, Thursday, Friday and Saturday nights from 6pm.

High Tea 7 days - 3pm to 5pm.

Located within Bimbadgen Winery – 790 McDonalds Road, Pokolbin  NSW  2320.