Chocolate Dipped Candied Fruit Biscotti

• 3 None egg whites
• 1/2 cup granulated sugar
• 1 cup all-purpose flour, sifted
• 2 oz candied cherries, halved
• 1.5 oz dried figs, chopped
• 1.5 oz candied pineapple, chopped
• 1/3 cup whole almonds
• 7 oz dark chocolate, melted

1. Preheat oven 350u0b0F. Lightly grease and line an 8x5 inch loaf pan with parchment paper.
2. Whip egg whites to soft peaks. Gradually add sugar, beating until thick and glossy. Fold in flour. Fold in fruit and almonds. Transfer to prepared pan and bake for 45-50 mins, until just firm to the touch. Transfer to a wire rack to cool completely.
3. Decrease oven to 300u0b0F. Cut loaf into very thin slices. Arrange on baking trays and bake for 20-25 mins, until crisp. Let cool completely.
4. Once cooled, dip each biscotti into chocolate, allowing excess to drip off. Arrange on trays lined with parchment paper. Set aside until set.

egg whites, granulated sugar, flour, candied cherries, candied pineapple, whole almonds, chocolate

Taken from recipes-plus.com/api/v2.0/recipes/25817 (may not work)