Makes about 30
Melted butter, for greasing
55g almonds, roughly chopped
3 egg whites
80g caster sugar
1 tbsp orange zest, finely grated
115g plain flour, sifted
80g dried cranberries
- Preheat the oven to 180°C/160˚C/gas mark 4. Lightly grease a 7 x 25cm loaf tin with melted butter. Line the tin with parchment paper, allowing it to overhang.
- Place the almonds in a heatproof bowl and cover with boiling water. Set aside for five minutes to let the skins soften, then drain. Peel off the skins and pat dry on kitchen paper.
- Meanwhile, use an electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Add the sugar, one spoonful at a time, whisking well after each addition, until dissolved. Add the orange zest and whisk until combined.
- In a bowl, combine the flour and cranberries. Use clean hands to move the cranberries around so that they are all coated in flour.
- Fold the cranberry mixture and the almonds into the egg whites until just combined.
- Spoon the mixture into the prepared pan and smooth the surface. Bake for 30 minutes or until cooked through, then remove to a wire rack and cool to room temperature.
- Reduce the oven to 160°C/140˚C fan/gas mark 3. Use a serrated knife to cut the loaf crossways into 5mm-thick slices. Place the slices in a single layer on a baking tray and bake for 10 minutes or until crisp and golden.
- Cool on the tray for 5-10 minutes, then remove to a wire rack to cool completely.
Per Serving 42kcals, 1.5g fat (0g saturated), 6.4g carbs, 2.9g sugars, 1.2g protein, 0g fibre, 0.01g sodium