Almond Bread

These bikkies are sooo moreish… but that’s ok… they don’t really fall into the ‘sinful’ foods category, or at least, that’s what I like to tell myself.

Before you head to the pantry to see whether you’ve got all the ingredients, make sure you have a sharp knife. I have a trusty ten year old serrated knife, which I use for this recipe. You could try using an electric knife…and if you’re lucky enough to have a deli slicer.. you will want to get it out for this recipe as it will ensure you have even slices which will bake perfectly.

This recipe makes about 70 biscuits. It may sound like a lot… but they are very light and crispy and you will soon discover how easy it is to get to the bottom of the cookie jar. They keep for several weeks in an airtight container.

200g (approx 6) egg whites

1 cup (225g)caster sugar

finely grated zest of 1 lemon

2 cups (300g) plain flour

2 cups (340g) whole almonds


Line a loaf tin with baking paper.

Using an electric mixer, beat the egg whites on high speed for about 1 minute, or until soft peaks form (this means that the peak at the end of your whisk will be formed, but will melt back into itself).

Gradually add the sugar and continue mixing at high speed for about 5 minutes until the mixture becomes smooth and glossy.


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Remove the whisk, and gently fold in the lemon zest, flour and almonds with a spoon or spatula.

Spoon the mixture into the loaf tin and flatten as much as possible. Bake at 180°C for 40 minutes, or until the loaf springs back when pressed.

Remove from oven and allow to cool for about 20 minutes before wrapping in foil.

Let stand for 2-3 days.

Unwrap the log and slice into 1mm-1.5mm slices.

Lay flat on a biscuit tray and bake for 20minutes at 150°C.

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Allow to cool completely before storing in an airtight container.



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