Name: Almond Bread (Cookie/Biscotti)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 24 slices, 24 serving(s)
Cuisine: Australian
Ingredients: 3 egg whites; 1/2 cup caster sugar; 1/2 teaspoon vanilla essence; 90 g plain flour; 90 g almonds (whole or pecans can be used)

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Almond Bread (Cookie/Biscotti)

At a Glance

Prep: 20 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 50 minutes
Servings: 24 slices, 24 serving(s)

Dietary

Low Cholesterol

Allergens

Eggs
Wheat
Tree nuts

Calories 61 per serving 1464 for selected servings

Fat 2.3g per serving 55.2g for selected servings

Sugar 4.4g per serving 105.6g for selected servings

Protein 1.9g per serving 45.6g for selected servings

Carbohydrates 8.6g per serving 206.4g for selected servings

From Diabetes Australia The Ultimate Diabetes Cookbook in response to a request for sweet treats with nuts. Times are estimated and have not included standing time of 3 to 4 days. The name Almond Bread is a bit of a misnomer so have changed the title 30/4/2008.

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Equipment

Small loaf tin, mixer, foil, electric knife, baking tray, oven

Ingredients

3 egg whites
1/2 cup caster sugar
1/2 teaspoon vanilla essence
90 g plain flour
90 g almonds (whole or pecans can be used)

Instructions

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.

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Almond Bread (Cookie/Biscotti)

At a Glance

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