Almond Bread

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Serves: 10,Yield: 1loaf

    • Ingredients

  • 3egg whites
  • 1cupflour
  • 1/2 cupsugar
  • 4ounceswhole almonds( skins on)

    • Directions

  • Beat egg whites until verystiff.
  • Gradually add sugar and beat until of meringueconsistency.
  • Fold in flour and whole almonds.
  • Put in lightly greased, lined loaftin.
  • Bake in a 325 degrees oven for 40 to 50 minutes.
  • Leave in tin untilcompletely cold.
  • Take out of tin and wrap in foil and store in refrigerator forone or two days.
  • With a very sharp knife cut loaf into wafer thin slices.
  • Placeon cookie sheets and put in slow oven (250 degrees) for about 45 minutes, untildried out. Cool and store in airtight container.
  • Will keep for 3 or 4 months.

    • Reviews

  • “This was really nice! It was easy to make and even easy to slice thin which surprised me, Will be a nice gift idea too.Will make again for sure.”

  • “I made this for the first time and it came out great.I will be making more later this week to go in the christmas hampers. I used my deli slicer to cut them 4mm thick, wasn’t sure if they could go thinner and didn’t want to risk ruining them. I may try with a few in my next batch. I cooked them the second time for about 35 minutes, though I may cook for less next time as they got a bit of colour.Thanks for posting this easy recipe.”

  • “I have been making this for years and it is beautiful I make it at christmass and add red and green cherries for taste and a festive feel.I made this by mistake with self raising flour only thing i had to do was slice a bit thicker and toast a little less but it turned out fantastic.Alot less heavy. “

  • “Yum. This is the same recipe that I had years ago and lost. I do everyting the same except double the recipe and occasionally add craisons.”

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