Hello Friends! Hope your January is going well! Today I baked something
that is the perfect accompaniment to a hot cup of tea or coffee - "Almond Bread."
Almond Bread is a type of Biscotti that's twice baked, but you bake it in loaf
form the night before and then slice it wafer thin the next day and slowly
bake it until it is crisp!
I don't know about you but I love a really crunchy Biscotti and this cookie is very
crunchy!! I got the recipe from a cookbook called The Australian Women's
Weekly Macaroons & Biscuits. I highly recommend all the Women's Weekly
Cookbooks. They are filled with Gorgeous Photos and Food Styling and
all the recipes are triple tested.
Recipe from Australian Women's Weekly
3 egg whites
1/2 cup superfine sugar
1 cup all purpose flour
3/4 cup whole raw almonds
1. Preheat oven to 350 degrees. Grease a 4"x8" loaf pan.
2. Beat egg whites in electric mixer until soft peaks form.
Gradually add sugar, beating until dissolved between
3. Fold sifted flour and nuts into egg white mixture then
spread mixture into pan. Bake 30 minutes. Cool bread
in pan. Remove from pan, wrap in foil, stand overnight.
4. Preheat oven to 300 degrees.
5. Using a sharp serrated knife, cut the bread into wafer
thin slices. Place slices in single layer on ungreased
baking sheet. Bake about 45 minutes or until dry & crisp.
Almond Bread is an excellent accompaniment to desserts such as mousse,
sorbet or ice-cream.
It will keep for months if stored in an airtight container. It's an
excellent and easy recipe!