Saturday, 21 January 2017

Almond Bread (biscotti)

With so many egg white left from the CNY bakes, I need to find a way to use them up.

Found this Almond Bread on the net and was intrigued by it as it looks like biscotti but yet it is being named as bread.

Anyway, the key point is that it uses egg white! and it is lower in calories.  Just the right goodies to serve on CNY.  I also love the simple ingredients needed.

So you can bake this first, and follow by all other cookies and then continue with the second bake to dry up this "bread".  No time wasted.

Findings: I did not leave the bread overnight.  Instead, I cut it once it was completely cooled.

To ensure a smooth cut, a sharp serrated knife is necessarily.

Since mine was sliced really thinly, I did not have to bake for another 30 mins.  So watch your almond bread closely.  

Adapted : Source: 

What you need:

3 egg whites
100g castor sugar
1 tbsp honey (not runny type)
125g plain flour
100g whole almond, roasted lightly


Preheat oven to 170°C. Greased and lined a 4"x8" loaf pan.

In a mixer, whisk egg white until foamy.

Slowly add in castor sugar in 3 additions, whisking until stiff peak and glossy.

Whisk in the honey.

Sift and fold flour into the egg white mixture.

Add nuts and gently distributed it evenly using the folding method:

Pour into pan and spread mixture evenly.

Bake for 30 minutes. Cool bread in pan.

Remove from pan, wrap in foil, stand overnight.

Preheat oven to 150°C.

Using a sharp serrated knife, cut the bread into thin slices.

Place slices in single layer on ungreased baking sheet.

Bake about 30 or until dry and crisp. (mine did not take that long, so please watch after 20 mins or less)

Cool in pan for 5 mins before transferring to cooling rack to cool completely before storing in air tight container.


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