Almond Bread

This is a super easy, tasty treat to have on hand. It takes no effort or time, and keeps well. So you can always have something delicious to serve with a nice cup of coffee for those unexpected guests. It also makes a great gift.


3 egg whites

120 g caster sugar

150 g plain flour

130 g whole almond kernels

1. Pre-heat the oven to 180 C and lightly grease a 10 cm by 20 cm loaf tin.

2. Whisk the egg whites until soft peaks form, then add the sugar in two or three goes and continue whisking until the sugar has dissolved.

3. Fold in the flour, then the nuts, and pour into the loaf pan and smooth the top. Bake for thirty minutes, then leave to cool in the pan for another thirty minutes or so.

4. Reduce the oven temperature to 150 C. Using a sharp serrated knife, cut the almond bread into thin slices. Lay the sloces on an ungreased oven tray and bake Β for about forty-five minutes, until they are dry and crisp. When they have fully cooled you can store them in an airtight container for up to a few months {if they last that long πŸ˜‰ }.

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