Mum’s almond bread

Mum’s almond bread

By
From
My Italian Kitchen
Makes
25
Photographer
Chris Middleton

Almond bread biscuits are always a winner in our household, and they never last more than a week. In fact, sometimes it’s hard to resist eating the whole batch just after they’ve come out of the oven. They’re so delicious!

Ingredients

Quantity Ingredient
3 egg whites, at room temperature
90g caster sugar
90g plain flour
90g blanched almonds
1/2 teaspoon ground cinnamon

Method

  1. Preheat the oven to 200°C.
  2. Line a 8 cm × 22 cm loaf tin with baking paper.
  3. Beat the egg whites using an electric mixer until stiff peaks form, then slowly add the caster sugar and continue beating until all the sugar has dissolved. Fold in the flour, almonds and cinnamon.
  4. Pour the mixture into the lined tin and bake for 45–50 minutes, or until golden and firm to touch.
  5. Remove from the tin and cool on a wire rack. When cold, slice the almond log thinly using a serrated knife.
  6. Re-set the oven to 140°C.
  7. Lay the cut biscuits flat on a baking tray lined with baking paper and bake in the oven for 15 minutes. Turn the biscuits over and bake for a further 15 minutes, or until each biscuit is crisp.
  8. Cool and store in an airtight container in a dry, cool place to ensure they remain crisp.

Variations:

  • You can add dried apricots, pine nuts or any other dried fruit or nuts of your choice. For Christmas-time almond bread, you could add 90 g of cranberries.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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