Almond Bread Recipe

1. 1

   Beat egg whites till stiff, gradually add in sugar in spoonfuls, beating till it reaches meringue consistency.

2. 2

   Mix in sifted flour and, when mixed, stir through whole almonds.

3. 3

   Put into a well greased bar tin.

4. 4

   Spread out proportionately into corners.

5. 5

   Bake in a moderately slow oven for about 30 35 min (although pale in colour the bread will be sufficiently cooked when it starts to shrink slightly from the sides of tin).

6. 6

   Cold, remove from tin and wrap in foil.

7. 7

   Chill for 24 hrs.

8. 8

   Cut into wafer thin slices with a sharp knife or possibly bread saw (an electric knife does a beautiful job).

9. 9

   Freezing the bread for an hour or possibly two also makes slicing easier.

10. 10

    Set oven to lowest temperature.

11. 11

    Place wafers on ungreased baking trays (usually three are needed) and dry out in the low oven for 30 min.

12. 12

    Store in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.