Almond Bread

Print Recipe

5 from 3 votes

This light, crispy and delicately sweet treat partners perfectly with your favourite hot drink.

Prep Time10

Cook Time50

Resting time2

Total Time2 1

Course: Dessert, Snack

Cuisine: American, Australian, Italian

Servings: pieces

Calories: 61kcal

Author: Libby Hakim

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