Alvarado sweet bread

Alvarado sweet bread

Marquezotes de Alvarado

By
From
My Abuelo's Mexican Feast
Makes
12 pieces

My Abuelo was addicted to this sweet bread, a Mexican version of Italian biscotti. It is eaten for breakfast, or as a snack with chocolate, coffee or milk.

Ingredients

Quantity Ingredient
9 eggs
220g sugar
225g plain flour
1/4 teaspoon bicarbonate of soda
2 tablespoons sesame seeds

Method

  1. Preheat the oven to 160°C and grease and line a 25 x 15 cm loaf tin.
  2. Beat the eggs with the sugar for 5 minutes, or until the eggs are very pale in colour.
  3. In a separate bowl, sift together the flour and bicarbonate of soda. Fold the flour into the beaten eggs very gently.
  4. Pour the mixture into the tin and sprinkle with the sesame seeds. Bake for 20 minutes or until cooked – when a skewer inserted comes out clean.
  5. Remove from the oven and let the bread sit for a further 10 minutes in the tin. Then turn out onto a wire rack to cool.
  6. Once completely cool, cut the cake into 5 cm squares, being very careful not to break the bread (it will be quite crumbly).
  7. Line a baking tray with baking paper.
  8. Place the squares on the baking tray and bake for a further 10 minutes or until the bread is very dry and crisp.
  9. These will keep for 1 week in an airtight container.
Tags:
Mexican
Latin
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