makes
50
prep
35 minutes
cook
1:20 hour
difficulty
Mid
makes
50
serves
preparation
35
minutes
cooking
1:20
hour
difficulty
Mid
level
I love the natural sweetness of almonds, but if you feel like you need a touch more, add ½ teaspoon liquid stevia with the almonds.
Ingredients
- 4 egg whites
- ¼ tsp cream of tartar
- 80 g (2¾ oz/½ cup) dextrose
- 200 g (7 oz/1¼ cups) whole natural almonds
- 150 g (5½ oz/1 cup) plain (all-purpose) flour
- pinch of salt
Cooling time: 1 hour
Instructions
Preheat the oven to 160°C/320°F (fan-forced). Grease a small loaf (bar) tin (11.5 cm x 21.5 cm/4½ in x 8½ in; 1.25 litre/42 fl oz capacity) and line the base and two long sides with a piece of non-stick baking paper, extending the paper about 4 cm (1½ in) above the sides of the tin to assist with the removal of the cooked bread.
Beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the dextrose and beat until stiff peaks form. Do not over-beat.
Gently fold in the almonds, flour and salt. Do not over-mix – try to retain as much air in the egg whites as you can.
Spread into the prepared tin and bake for 35–40 minutes or until lightly browned and firm to touch. Remove from the oven and transfer to a wire rack to cool. Turn off the oven.
When you are ready for the second bake, preheat the oven to 110°C/230°F (fan-forced) and line two baking trays with non-stick baking paper.
Slice the cool bread as thinly as you can – a long serrated knife is best. Place the slices on the prepared baking trays and bake for a further 30–35 minutes, turning the slices over after 20 minutes, until dried out. Remove from the oven and transfer to a wire rack to cool completely.
This almond bread will keep for up to a week in an airtight container.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
I love the natural sweetness of almonds, but if you feel like you need a touch more, add ½ teaspoon liquid stevia with the almonds.
