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    Home » Recipes » Biscuits

    Almond Bread

    Published: Aug 14, 2023 by Libby Hakim · 2 Comments

    Jump to Recipe Print Recipe

    This Almond Bread Recipe creates subtly sweet and wafer-like biscuits that go especially well with coffee or tea. Almond Bread is often served after a hearty meal (in place of a more substantial dessert) or on festive occasions.

    What is Almond Bread?

    It's made in a loaf tin, however, Almond Bread is more like a thin, sweet biscuit than what we would normally think of as bread.

    Originating in Italy, it's also known as biscotti. Biscotti, translated, means twice cooked or baked.

    Yes, there are two baking steps required here. But don't let that turn you off. It's an easy process and requires only four ingredients.

    Almond Bread Recipe

    Aussie supermarkets usually stock Almond Bread at Christmas time, and it's something I've always particularly enjoyed during the festive season.

    So when I stumbled upon a recipe for Almond Bread I couldn't wait to test it out.

    The recipe pictured below is from the Maitland Boys' High Recipe Book 1979. I've based my recipe on this one, however, I did make a few changes after a little research and reduced the quantities.

    Please find the tested and tweaked recipe in the recipe card at the end of this post.

    Ingredients for Almond Bread

    As I've mentioned, this is a four-ingredient recipe. You'll need:

    • 4 egg whites
    • 125 grams caster/superfine sugar (½ cup + 1 tablespoon)
    • 125 grams plain/all purpose flour (1 cup)
    • 125 grams almonds (raw, whole) (¾ cup).

    Make sure your almonds and eggs are the freshest and best quality available for best results.

    How to make Almond Bread

    The first thing you need to note is that this recipe involves resting the loaf in the fridge for 2-3 days and then baking again.

    So you'll need to make this up at least 2 days in advance.

    However, once made it should last for at least four weeks if stored in an airtight container.

    Okay, so let's bake!

    Prepping

    Pre-heat your oven to moderate (180 degrees celsius/355 degrees fahrenheit).

    Grease a loaf tin (22 x 12 x 7cm approx) and line with baking paper.

    Mixing

    Beat the egg whites until soft peaks form.

    Add the sugar gradually, beating after each addition. Beat for 2 minutes once all sugar has been added (or until sugar has dissolved).

    Fold in the sifted flour followed by the almonds.

    First bake

    Pour the mixture into the loaf tin and bake for 30 minutes or until a light golden colour.

    Allow to cool completely in the tin.

    Wrap the almond loaf in foil and place in fridge for 2-3 days.

    Slicing the loaf: how to slice almond bread thinly

    Unwrap the almond loaf a couple of days later and cut into thin slices with a serrated bread knife.

    Make sure you use a gentle sawing motion to slice the pieces. Aim for slices no more than ½cm thick.

    Second bake

    Lay out the thin slices on baking trays and bake for about 20 minutes or until a golden colour.

    TIP: Check them after about 10 minutes as the thickness can impact the required baking time. You don't want them to burn!

    Allow to cool on trays and, once cool, store in an airtight container.

    Recipe FAQs

    Q. How long will Almond Bread keep?

    It should last for at least four weeks if stored in an airtight container.

    Q. How can I use Almond Bread?

    Given it's long fresh date, it's perfect for gifting!

    Almond Bread is perfect served with tea or coffee and some people also serve a piece with another dessert such as ice cream.

    Q. Do you have any other great biscuit recipes?

    I sure do! You might like my recipes for Rice Bubble Biscuits, Ratafias, Milo Biscuits, Cornflake Cookies, Ginger Biscuits and Honey Biscuits.

    almond bread.

    Almond Bread

    Libby Hakim
    This light, crispy and delicately sweet treat partners perfectly with your favourite hot drink.
    5 from 3 votes
    Prevent your screen from going dark
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    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Resting time 2 days d
    Total Time 2 days d 1 hour hr
    Course Dessert, Snack
    Cuisine American, Australian, Italian
    Servings 28 pieces
    Calories 61 kcal

    Equipment

    • loaf tin (22 x 12 x 7cm approx)

    Ingredients
      

    • 4 egg whites
    • 125 grams caster/superfine sugar (½ cup + 1 tablespoon)
    • 125 grams plain/all purpose flour (1 cup)
    • 125 grams almonds (raw, whole) (¾ cup)

    Instructions
     

    Day 1

    • Pre-heat oven to moderate (180 degrees celsius/355 degrees fahrenheit).
    • Grease loaf tin and line with baking paper.
    • Beat egg whites until soft peaks form.
    • Add sugar gradually, beating after each addition. Beat for 2 minutes once all sugar has been added (or until sugar has dissolved).
    • Fold in sifted flour.
    • Fold in almonds.
    • Pour mixture into tin and bake for 30 minutes or until a light golden colour.
    • Allow to cool completely in the tin.
    • Wrap almond loaf in foil and place in fridge for 2-3 days.

    Day 3 or 4

    • Pre-heat oven to slow (150 degrees celsius/300 degrees fahrenheit).
    • Unwrap almond loaf and cut into thin slices with a serrated bread knife. Aim for slices about ½cm thick.
    • Lay out slices on baking trays and bake for 20 minutes.
    • Allow to cool on trays and, once cool, store in an airtight container.

    Video

    Notes

    How long will Almond Bread keep?
    It should last for at least four weeks if stored in an airtight container.
    Almond Bread is also known as biscotti (which, translated, means twice cooked or baked). Yes, there are two baking steps required here. Make sure you keep an eye on your bread during the second bake from about 10 minutes onwards as you don't want it to burn.

    Nutrition

    Calories: 61kcalCarbohydrates: 9gProtein: 2gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.001gSodium: 7mgPotassium: 44mgFiber: 1gSugar: 5gVitamin A: 0.1IUCalcium: 13mgIron: 0.2mg
    Tried this recipe?If you love it, let me know!

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    Comments

    1. Rose

      April 12, 2025 at 7:32 pm

      Hey Nana, if I make 3 times the amount of your almond bread which produces 84 slices what size baking pan? Or should you bake it in 3 separate pans? Please explain. Thanks dear.

      Reply
      • Libby Hakim

        April 14, 2025 at 9:55 am

        I would suggest baking in 3 separate pans. Happy cooking!

        Reply
    5 from 3 votes (3 ratings without comment)

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    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

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