Almond bread is a twice baked thinly sliced biscuits served with coffee or on its own.
Its delicate light texture and crispy almonds makes it hard to stop at just one.
Personally, if I were allowed to I’d consume a whole bag in one sitting, 😛 BUT that was not really possible until I discovered how easy it was to make them!
As a child my mother would buy them on a rare occasion, because it was a tad expensive for our family’s budget. She’d ration it out to me as rewards one or two at a time, maximum 3 in one sitting.
So……! You can imagine my shock, horror and delight when I found out how to make them.
Emotions of shock and horror come first, because for what’s in these biscuits, these biscuits are so highly priced. No wonder my mother only let me have them as rewards!
Delight comes after I get over those initially emotions, because with this recipe, I now can eat as many as I please and not worry about my wallet XD, it’s super easy.
Adapted from bestrecipes.com
3 Egg whites (save the yolks other recipes which will be on blog soon!)
90g White Sugar
125g Plain Flour (sifted)
250g Almonds (Please feel free to mix up the nuts, I generally like to use a mix of almonds, hazelnuts and pistachios to make up 250g)
Preheat oven at 180C
Line a 5cm by 30cm tin with baking paper, or any loaf pan that when sliced looks similar to a square log biscuit.
Place the egg whites into a large bowl and whisk until soft peaks form. (I use a freestanding mixer with a whisk setting, but you can do this with a whisk and bowl or electric beater).
Add sugar, beat until dissolved (take some mix into your fingers and rub, if it feels grainy continue whisking until it is not grainy when you rub some mix in between your index finger and thumb).
Fold in flour and almonds (it will become thick and sticky, but don’t over mix, continue gently)
Place mix into baking pan, use a offset pallet knife to smooth the top.
Bake at 180C for about 30 minutes or until a skewer comes out clean.
When cool, wrap with foil and leave for 2 days (I usually slice mine straight away once the bread is cool, but it is more difficult to slice, the loaf gets firmer and easier to slice if left for 2 days).
Cut into thin slices with a bread knife or electric knife. (Be very careful as I’ve sliced myself a few times because the nuts are very slippery)
Preheat oven at 150C.
Place biscuits on trays in a single layer.
Bake for about 35 minutes or until golden brown, dry and crispy.
Place on cooling racks to cool. From experience though, they generally don’t stay there long, I’ve found members of my family will smell the roasted nuts and come down and nibble away.
Enjoy with a cup of tea and in good company.
These are so good you’ll almost want to eat them all yourself, but I’d highly encourage wrapping them up and gifting them to your family and friends 😛