Almond Bread

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 (1/2 cup + 1 tablespoon)
• 125 grams plain/all purpose flour (1 cup)
• 125 grams almonds (raw, whole) (3/4 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 1/2cm 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.