Almond Bread (Australian Almond Biscuits or Biscotti)
Almond bread (almond biscotti) is Australian recipe which isn’t really a bread at all. They’d be better named as biscuits, biscotti or cookies, depending on where you live. Whatever you call them, they’re a crispy, nutty and tasty delight!
My mother had this recipe written down on a scrap of paper, as it was given to her by a relative. Given the relative ease of researching a recipe on google, it didn’t take long for me to discover that this is an Australian recipe.
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Other Almond Bread recipes
Almond bread and almond bread recipes are all over the internet, however, none of the photos looked like the ones my mother makes every Christmas. So you know what that means: I have to post the recipe, too! Mum also adds a little vanilla or lemon so these really are fabulous little almond biscotti!
You can make them in little loaf tins as she has, or a large loaf tin for bigger biscuits. Either way, just be sure to slice them very thinly. That’s the key to the crispy, crunchy results.
These are perfect on a holiday cookie plate, or simply wrapped up and given as a gift. Almond biscotti keep fresh for weeks, too, since they are so crisp.
FYI: unfortunately, if you’re in the US, the nuts you’re eating are probably being fumigated with a chemical. This includes almonds (which actually are not classified as nuts). The information HERE is about two years old, but I buy my nuts at Trader Joe’s to avoid the fumigated products. Hopefully you can do research to find the best ones to buy according to where you live.
You may also enjoy this biscotti recipe!
Travel Update: while we’re on the subject of Australia, this is probably as good a time as any to tell you that I’ll be heading “Down Under” in February! I’m incredibly excited as I’ve never been to Australia or New Zealand before (heading to Auckland first)!
It was a spur of the moment decision when the Scott’s Cheap Flights email came through for a $400 mistake fare from LA to Auckland, roundtrip. So can you blame me? Anyone reading this from Auckland or Sydney, want to give me some tips? 😍
And without further delay, here is the recipe~
Australian Almond Bread (Almond Biscotti)
slightly adapted from a Taste.au member’s recipe
Ingredients
- 3 egg whites
- 1/2 cup (113 g) baker’s (caster) sugar
- 1/2 tsp vanilla extract or fresh lemon juice
- 1 cup (156 g) plain flour
- 12 oz (340 g) almonds, raw, whole, slightly toasted
Special equipment: 3 mini loaf tins (or one regular loaf tin)
Preheat oven to 350˚F (180˚C) and butter loaf tins.
Make the Almond Biscotti Mixture
Beat egg whites until soft peaks form.
Add sugar gradually until it has all dissolved into the egg whites. Stir in vanilla or lemon juice, then fold in sifted flour and almonds. Mix until well combined.
Divide mixture into the three mini loaf tins (or put into one large tin).
Bake the Almond Biscotti Mixture
Bake for 3o minutes. Bread should barely be browned.
When cool, remove from baking tins and cut into very thin slices with a serrated or electric knife.
Finally, place slices on a baking tray and bake at 375˚F (190˚C) until dry and crisp, about 20 minutes.
Keep in airtight tin for best results.
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Almond Bread (Australian Almond Biscuits or Biscotti)
Special Equipment
- 3 mini loaf tins (or one regular loaf tin)
Ingredients
- 3 egg whites
- ½ cup sugar (baker's/caster)
- ½ tsp vanilla extract (or fresh lemon juice)
- 1 cup flour (plain)
- 12 oz almonds (raw, whole, slightly toasted)
Instructions
Special equipment: 3 mini loaf tins (or one regular loaf tin)
- Preheat oven to 350˚F (180˚C) and butter loaf tins.
- Beat egg whites until soft peaks form.
- Add sugar gradually until it has all dissolved into the egg whites. Stir in vanilla or lemon juice, then fold in sifted flour and almonds. Mix until well combined.
- Divide mixture into the three mini loaf tins (or put into one large tin).
- Bake for 30 minutes. Bread should barely be browned.
- When cool, remove from baking tins and wrap in aluminum foil. Leave for one or two days. When ready to finish, cut into very thin slices with a serrated or electric knife.
- Place slices on a baking tray and bake at 400˚F (200˚C) until dry and crisp, about 20 minutes.
- Keep in airtight tin for best results.
Notes
- Use quality ingredients for the best results.
Nutrition
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Hi Cristina, I’m from Melbourne (Australia), of Italian parents… and I’m afraid the recipe you refer to as “Australian Almond Bread”, is not Australian at all (although biscotti are quite popular here). It is actually Italian… my step-mum makes them all the time, and she was taught by HER mum when she was a young gir growing up l in Atessa, Italy. We just call them biscotti in our house… but mum has a deli-slicer at home, so her biscotti come out wafer thin! Many cafes sell them here, some call them almond bread, but most places either call them almond biscotti or – more commonly – just biscotti.
Oh yes, I know they’re not Australian, but my Italian relatives that gave me the recipe call them that. It’s like Australian Crunch Bars which are actually British! ;) Maybe they’re secretly jealous of you Aussies! haha! Thanks for your note :)
Phew! I was wondering how on earth you (having an Italian mum) could’ve possibly not known of them as being Italian :)
Also, I know you’re a fan of little bits of interesting and/or little known trivia… (as I am – that’s one of the reasons I love your travel blogs!)… did you know that biscotti literally means “twice cooked”? (“bis” – meaning 2, and “cotti” – meaning cooked). It refers to the way they are made… cooked once at the beginning, to firm the dough, then cooked a second time after being sliced, to crisp them up! Pretty interesting stuff, hey!
P.S. You are sooo lucky to have both Italian & Scottish heritage! I absolutely loooove the Scottish accent! So adorable!
Thanks so much, Wendy! I’m glad you like my content. I speak Italian (mostly dialect) so yes, I knew biscotti means cooked twice :) I lost my accent when the American children teased me so much that I made myself change how I spoke. :(
i was giving the recepy from an italian customer with whole eggs i see here they use just the white , you dont suggest the whole egg ??? Any Italian here ??
well im going to try just with the white , they are beautyful and light they too expency to buy in Australia .
grazie saluti a turri dal Gold Coast
Si, Tania! Solo il bianco d’uovo! Hope you like them! Enjoy!
sono nel forno spero che saranno ok grazie Cristina
Hi Christina, I’m from Sydney and happy to pass on this article to you with some recommendations for some of Sydney’s great restaurants for your February trip:
https://www.goodfood.com.au/eat-out/best-of/top-10-restaurants-to-eat-and-drink-at-in-sydney-this-summer-20171120-gzotls.html
The almond bread looks good although it’s not something we would consider as being especially Australian 😀
Thanks so much, Donna! I appreciate the link and really need to start doing some planning, but it’s so hard with the holidays upon us! I agree, the almond bread isn’t like ANZAC biscuits, but all the recipes I found were from Australia. My mother’s cousin who gave it to her is from Australia, too. Thanks again for the recommendations! I can’t wait to visit! :)
My pleasure to have shared that link with you. How interesting that all the recipes for it are Australian! I guess it must indeed be Australian then even if I didn’t know it! Bon voyage and I hope you enjoy your upcoming visit and especially the food !! 😃
Thank you so kindly, Donna! I appreciate your help and well wishes! :)
These look so yummy and fabulous for dipping! And I’m SO excited for your upcoming trip to Australia!!!
Thanks, Kimberly! I am too!! :)
I love biscotti! Perfect for dipping in your coffee!
These are so light and delicious, too!
Hi, should the egg whites be at room temperature?
Hi Vicky, yes! Room temp is best! Enjoy :)
I haven’t seen these, but they look fantastic. I will give them a try.
I’m sure yours will look amazing, Cathy!
Christina, could you please give more information about the almonds you used?
Thanks.
Lynn
Hi Lynn, I will add this to the directions, but raw, whole almonds (slightly toasted) work best.
Love these!
Me too! Thanks, Jimmy!