Wednesday, January 22, 2014

Almond Bread (Biscotti)

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.

Almond Bread
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! 


  1. This looks so delicious. I love the original idea that hasn't been seen in a long time.
    I can't wait to try this. I was surprised to see it called for whole almonds....are they hard to slice when you are cutting into thin slices? I'm so hungry for this right now....thanks for a great recipe.

  2. Forgot to click on "notify me"....woops

  3. Thanks Lexy! I was also wondering how hard it was going to be to slice through the almonds, but it just
    works! The next day the bread is so firm that you can slice it very thinly with no problem! The biscotti turn out very crispy but I loved them!! It's such an easy recipe - you must try!! xo Jina

  4. Thank Jina for the fast response. I'll be trying these as soon as I get out of all the snow and go buy some almonds. Can't wait.

  5. Hi, It's me again. Forgot to ask a question. The whole almonds - are they salted, non-salted, raw or what? Thanks.

    1. Hi Lexy! Use whole raw almonds and just make sure you have a serrated knife!

    2. I'm back to say these were delicious. I couldn't cut with a serrated knife so I used a chef's knife and just pushed down and it sliced beautifully. Taste was delicious and I loved the crispy crunch of the cookie. Will definitely make again.

    3. I'm so glad the recipe worked out for you Lexy!! I loved these! Thanks so much for letting me know!! xo Jina

  6. Guess who is making these again in 2016? Guess this will make about the 8th time in a couple of years. I LOVE THIS THIN CRUNCY "COOKIE".

    1. LOL!! I'm so glad that these have become a favorite!! I adore them too, but haven't made them lately!! I think you've inspired me to make them for the new year....with a new twist!! Thank you, as always for your sweet comments!!

    2. Oh dear "PPP" can't mention a "new twist" and not let us know when you will share that idea. Really, really soon I hope. Sounds like an enticing secret.

  7. Here I am again in 2019. I must tell you I am making them again today..they are one of my favorites. Thank you for sharing this recipe. I reread the comments above and wonder if you ever did this recipe again with "a new twist" as you mentioned. Please share if you can. Again, thank you. Lexy