Almond Bread (Cookie/Biscotti)

From Diabetes Australia The Ultimate Diabetes Cookbook in response to a request for sweet treats with nuts. Times are estimated and have not included standing time of 3 to 4 days. The name Almond Bread is a bit of a misnomer so have changed the title 30/4/2008.

• Ready In: 1 hr 50 mins
• Serves: 24
• Yields: 24 slices

Ingredients

• 3  egg whites
• 1⁄2 cup caster sugar
• 1⁄2 teaspoon vanilla essence
• 90  g plain flour
• 90  g  almonds (whole or pecans can be used)

Directions

1. Preheat the oven to 180 degree Celsius.
2. Lightly oil a small loaf tin.
3. Beat the egg whites until stiff, gradually add the sugar and vanilla essence and continue beating until all is incorporated.
4. Fold in flour and almonds (or pecans if using).
5. Bake for 50 to 60 minutes.
6. Cool, wrap in foil and allow to stand for 3 to 4 days.
7. Slice the loaf very thinly with a electric knife.
8. Place the slices on a baking tray and dry out in an oven preheated to 150 degree C for 30 minutes.