Perfect for after Christmas dinner with coffee, or for a festive afternoon tea.
4 egg whites
²/³ cup caster sugar
1¼ cups plain flour
2 tblsps cocoa powder
¾ cup whole blanched almonds (130g)
¾ cup hazelnuts (110g)
½ cup dried cranberries
1 Grease a 12cm x 22cm medium loaf pan. Line base and two long sides with baking paper, extending the paper 5cm above edges of pan.
2 Beat egg whites in a small bowl of an electric mixer until soft peaks form. With motor operating, add sugar, 1 tblsp at a time. Beat until dissolved. Transfer to a large bowl. Add combined sifted flour and cocoa with nuts and cranberries. Gently fold until combined. Spoon into prepared pan. Level surface.
3 Cook in a moderate oven (180C) for about 40 minutes, or until cooked when tested. Cool in pan for 20 minutes. Remove from pan. Refrigerate until cold.
4 Using a serrated or electric knife, cut bread into 40 x 5mm-thick slices. Arrange slices in a single layer on three oven trays.
5 Cook bread in a moderately slow oven (160C) for about 15 minutes, or until dry and crisp, then allow to cool.
6 Serve slices with tea and coffee or as an accompaniment to mousse and ice-cream.
TIP: Bread can be made up to two weeks ahead – store in an airtight container. Any nuts, dried fruit or Choc Bits can be used in this recipe.