Almond Bread

Author: Tony Torsello

• 3 Egg whites
• ½ cup Caster sugar
• 1 cup Plain flour
• 125g Whole unblanched almonds

• Beat egg whites until stiff. Gradually beat in caster sugar until mixture is of good consistency, forming thick peaks. Fold in sifted flour and almonds.
• Spoon into a lightly buttered loaf pan 20 X 10 cm.
• Bake in the oven 190°C for 30-40 minutes.
• Leave in the pan until completely cold then wrap in aluminium foil and leave for 2 days.
• Using a very sharp knife cut into wafer thin slices.
• Place slices on an oven tray and heat at 140°C for 45 minutes to dry out completely.
• Serve with coffee or as a biscuit with ice cream.

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Updated: 23 October 2006

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