Al­mond bread

Australian Women’s Weekly NZ - - MOTHER'S DAY LUNCH - HE­LEN CARP

MAKES 50

1½ cups (250g) raw al­monds 6 egg whites, at room tem­per­a­ture 1 cup (230g) caster sugar 2 cups (300g) plain flour

1 Pre­heat oven to 165°C (145°C fan-forced). To toast the al­monds, place them on a bak­ing tray and cook for 20 min­utes. Al­low to cool slightly. 2 Lightly grease a small loaf tin. 3 In an elec­tric mixer, whisk the egg whites un­til soft peaks form, then grad­u­ally add the sugar, whisk­ing un­til thick and glossy. Mix in the flour, beat­ing slowly. Us­ing a spat­ula, gen­tly fold in the al­monds. 4 Pour the mix­ture into the pre­pared tin and bake for 1 hour or un­til a skewer in­serted in the mid­dle comes out clean. Re­move from the tin and al­low to cool. If not slic­ing im­me­di­ately, wrap in plas­tic wrap and re­frig­er­ate for up to 2 days or freeze un­til ready to slice and bake. 5 Line 2 large bak­ing trays. Re­move the loaf and slice with a sharp ser­rated knife into 3mm slices, then place the slices flat on the pre­pared trays. 6 Bake for 25 min­utes or un­til light golden brown. Place on a wire rack to cool com­pletely. Store in an air­tight con­tainer for up to 2 weeks.

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