At a glance
You're making a delicate, not-too-sweet nut loaf that gets whisked egg whites as its base and then takes a two-stage baking process—first as a loaf, then as thin, crispy slices dried in a low oven. Most of the time is hands-off cooling and drying, but patience pays off with a light, perfect-for-tea treat that's best enjoyed the next day.
1/7
Whisk the egg whites
Put the egg whites in a bowl, add a pinch of salt, and whisk into a stiff foam.
For this step
0/22/7
Make the batter
After whisking for about 2-3 minutes, add the sugar and carob. Whisk for about another 30 seconds, then add the flour. Whisk again until everything is combined. Finally, stir in the nuts with a wooden spoon.
For this step
0/53/7
Pour into the tin
Pour the batter into a tin greased with oil and dusted with coarse flour or semolina.
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