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Tuesday, April 13, 2010

Almond Bread (updated 29/11/12)

What a fabulous sweet to have with coffee or tea. No need to worry about the fat intake as there is no oil or butter in these biscuits. So quick and easy and a great way to use those egg whites after you've made custard (see profiteroles recipe below). You can also use pistachio nuts instead of the almonds or half of each. You won't be able to stop at one ! ENJOY...

3 egg whites
Pinch of Cream of Tartar
1/2 cup Caster Sugar
1 cup Plain Flour
125g whole unblanched Almonds (or more as preferred)

Preheat oven at 180oC (170oC fan-forced). Grease and bottom line 8cm x 26cm bar pan. Have egg whites preferably at room temperature and beat with cream of tartar at medium speed until soft peaks form. Gradually add sugar, a tablespoon at a time, beating until dissolved at each addition. Fold in flour and nuts. Spread mixture into prepared pan and bake for 30 - 35 minutes or until mixture slightly shrinks from the side of the pan. Allow to sit on the bench for 5 minutes before removing from pan. Allow tio cool on a wire rack before placing in a plastic bag to rest overnight. Using a sharp serrated knife, cut bread into 2 mm slices. Place slices in a single layer on oven trays, bake at 150oC fan-forced for 10 minutes then switch off oven and leave in oven until completely cool.  Store in sealed container...if they last that long.

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