Almond Bread (Australian Almond Biscuits or Biscotti)
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
45
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Calories
64 kcal
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Course
Bread, Baked Goods
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Cuisine
International
Almond Bread (Australian Almond Biscuits or Biscotti)
Description
This recipe uses carefully beaten egg whites gradually combined with sugar to dissolve fully, producing a meringue base. Vanilla extract or lemon juice adds subtle flavor. Sifted plain flour and toasted raw almonds are folded in to create a batter that is portioned into mini loaf tins or a single loaf tin. The initial bake at 350°F produces a barely browned loaf with a tender interior.
After cooling, the loaf is sliced very thinly and baked again at a higher temperature to dry the slices, resulting in a crisp biscotti-style cookie. This twice-baked method creates a durable biscuit with a firm snap and nutty flavor from the almonds.
The biscuits keep well in an airtight tin, allowing them to be enjoyed over time, making them convenient for teatime or gifting. Using lightly toasted almonds enhances the overall aroma.
The recipe suggests using quality ingredients to ensure the best texture and flavor, highlighting the importance of fresh eggs and properly toasted almonds.
Ingredients
- 3 egg white
- ½ cup sugar (baker's/caster)
- ½ tsp vanilla extract (or fresh lemon juice)
- 1 cup flour (plain)
- 12 oz almonds (raw, whole, slightly toasted)
Instructions
Special equipment: 3 mini loaf tins (or one regular loaf tin)
- Preheat oven to 350˚F (180˚C) and butter loaf tins.
- Beat egg whites until soft peaks form.
- Add sugar gradually until it has all dissolved into the egg whites. Stir in vanilla or lemon juice, then fold in sifted flour and almonds. Mix until well combined.
- Divide mixture into the three mini loaf tins (or put into one large tin).
- Bake for 30 minutes. Bread should barely be browned.
- When cool, remove from baking tins and wrap in aluminum foil. Leave for one or two days. When ready to finish, cut into very thin slices with a serrated or electric knife.
- Place slices on a baking tray and bake at 400˚F (200˚C) until dry and crisp, about 20 minutes.
- Keep in airtight tin for best results.
Notes
- Beat egg whites gradually adding sugar until fully dissolved to create a smooth meringue base.
- Use quality, lightly toasted almonds for best flavor and texture.
- Cool loaves before cutting very thin slices for even crisping during the second bake.
- Store finished almond bread in an airtight container to maintain crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 45Serving
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Serving | 3 biscuits | |
| Calories | 64kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.001g | 0% |
| Sodium | 4mg | 0% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 0.1IU | 0% |
| Calcium | 21mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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