NZ Woman's Weekly

Almond bread or biscotti

Almond bread or biscotti
  • Courses

    Dessert

Ready in 40-50 minutes (plus cooling), makes a 20cm loaf.

This mix does double duty. To make almond bread, bake, slice very thinly and re-bake to make wafers. For biscotti, form mixture into two “sloppy” rolls, bake, slice thickly and bake again.

  • 3 egg whites
  • 1/2 cup caster sugar
  • 1 cup plain flour
  • 125g raw almonds or Brazil nuts
  • 125g raw pistachio nuts
  • 1/2 cup chopped preserved ginger

FOR ALMOND BREAD
1. Preheat the oven to 160C fan bake.

2. Beat egg whites until soft peaks form. Add sugar gradually and beat until dissolved.

3. Fold in flour, nuts and ginger gently until no dry ingredients are visible.

4. Put into a 20 x 10cm greased loaf tin lined with a strip of baking paper for easy removal.

5. Bake for 40 minutes or until a skewer inserted comes out clean. Leave in the tin to cool.

6. Turn out and slice wafer-thin with a very sharp knife.

7. Place slices on an oven tray and bake in a slow oven, about 20 minutes, until brittle.

FOR BISCOTTI
Follow the almond bread recipe to end of step 3.

Divide mix in half and form into 2 fairly sloppy sausage shapes, wrapped in baking paper.

Cook in a pan of your choice for 20 minutes at 160C fan bake.

Cut into 2cm-thick slices and lay  at on tray. Cook for 20 minutes more “so they dry out and look better with a little colour”.

Serve with sherry or a cup of tea or coffee.

Cook’s tip: Don’t let these colour too much. “They should be pale and interesting,” says Ann. Some of her friends like to wrap the loaf in foil and leave overnight, slicing with an electric knife, but Ann says she always makes it all in one go and uses her favourite sharp knife.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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