Almond Bread has been one of the treats I have made for years. It is a great way to use up egg whites that are left over. It is not as difficult to make as biscotti and can be made with any nuts you choose. This time I made it with almonds and callebaut cocoa nibs from Black Pearl Epicure. These delicious crispy biscuits can be served with ice cream or coffee. The trick is to slice them very thinly before they go back into the oven for the second time. You can even make them into a savoury biscuit by adding oregano and parmesan cheese. They store in an airtight jar for ages. I hope you enjoy making them.
3 egg whites
1/2 cup of sugar (this can be increased if you prefer them a bit sweeter)
1 cup (4oz) of plain four
1 cup (5 oz) of roasted almonds. ( to do this you place the almonds on the tray in a moderate oven for ten minutes)
1/2 cup of callbaut cocoa nibs
1 teaspoon vanilla essence.
Preheat the oven to 180 degrees. Beat the egg whites until stiff without being dry. Continue beating adding the sugar gradually. Continue beating until the mixture is thick and glossy. Using a metal spoon fold in the almonds, Callebaut cocoa nibs, flour and vanilla essence. Turn into a well greased loaf tin.
Bake for 30 mins until pale and golden.
Leave to cool in the pan and then wrap in foil and put in the fridge overnight. This helps with the slicing the following day.
Next day , cut into thin slices and place on a baking rack or a tray with baking paper.
Bake in a preheated oven at 150 degrees until pale golden and crispy. Cool and store in an airtight container.
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