Almond Bread (Cookie/Biscotti)
photo by Saji C.
- Ready In:
- 1hr 50mins
- Preheat the oven to 180 degree Celsius.
- Lightly oil a small loaf tin.
- Beat the egg whites until stiff, gradually add the sugar and vanilla essence and continue beating until all is incorporated.
- Fold in flour and almonds (or pecans if using).
- Bake for 50 to 60 minutes.
- Cool, wrap in foil and allow to stand for 3 to 4 days.
- Slice the loaf very thinly with a electric knife.
- Place the slices on a baking tray and dry out in an oven preheated to 150 degree C for 30 minutes.
Questions & Replies
Got a question? Share it with the community!
Almonds are so good for you plus this biscotti is delicious! That two stage baking might really come in handy for busy people who need to bring treats to work. What a wonderful use for egg whites. I appreciated using HokiesLady review for conversions-350 degrees for first round and 300 degrees for second stage. 90 g flour = 3/4 cup plus 2 tablespoons, and 90 g almonds=1 cup. I used honey roasted slivered almonds ( always have them around) so that is why the photo looks like it has more texture. I do not have an electric knife so that is why mine looks a bit jagged. Next time I will bake them 5 minutes longer during the second stage to get them more brown. Thanks for sharing ImPat.
Fab biscotti!. I live the the low fat and sugar and thin recipe is a real keeper and the base recipe will be very adaptable whatever I'm I'm the mood to add in. I used finely sliced almonds because I don't like to bite into whole almonds. I can't wait to try them with honeyed peanuts! Thanks for this one Pat. :D
Say biscotti & more than likely I'm willing to try it! Quite different from many of the other ones I've made, but VERY TASTY, just the same! I did use toasted pecans for this batch, & will be making them again! Thanks for the post! [Made & reviewed as a kidnapped recipe in the Aus/NZ Recipe Swap #20]
RECIPE SUBMITTED BY
With the demise of the forums and with no more interaction on site with what was a great community and it was a pleasure to get to know so many of you over the years and to have had the privilege of meeting some of you in person. For me now this is just another recipe site like to many on the net, it has lost its specialness, such a pity especially when Scripps changed the name from Recipezaar to Food.com and made this statement sorry cannot replicate here as considered invalid but they basically said yes the community was valuable hence .com was short for community but it was a pack of lies as they were not willing to put the money into that community and got rid of the forums which was the community so for .com has become .crap.