Monday, January 23, 2012

Almond Bread

Every December for the last twenty years, I have made almond bread. The recipe is my aunt's from the NMAA Cooks Red Cookbook. (NMAA is Nursing Mothers' Association Australia, now called Australian Breastfeeding Association.)

4 egg whites
125g (4oz) castor sugar
125g (4oz) plain flour
123 g (4oz) whole unblanched almonds.
I always add:
some help from a child

I usually quadruple the recipe. I used to buy frozen egg whites but can't anymore, so I separated 20 eggs to get about 16 unbroken yolks and therefore 16 egg whites!
Beat egg whites stiffly.Works best with young helper. I used my handheld mixer. I would love a KitchenAid Stand Mixer to make light of the beating.
Beat until peaks form.
Add sugar. Beat well. Again a KitchenAid Stand Mixer would make this easier!

Fold in flour and almonds
Pour into greased loaf tin/tins and cook in moderate oven at 180 degrees for 30 mins.
Once baked, allow to cool and wrap in alfoil and a tea towel.Place into pantry for a week.
After a week, slice loaf very thinly with either a sharp knife or electric knife.
Toast in moderate oven until light brown and crisp.
Store in airtight container, give as gifts or enjoy with coffee! For Christmas 2011 this is how I presented the almond bread as gifts.

So there you have it, my almond bread recipe. Usually only made at Christmas time. Smiles, Alannah