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–+ servings
Australian Almond Bread Cookie Biscuit Biscotti recipe

Almond Bread (Australian Almond Biscuits or Biscotti)

Course Bread, Cookies & Pastries
Cuisine Other
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 45
Calories 64
Author Christina Conte
A super crunchy biscotti that apparently is from Australia.

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)
US Customary - Metric

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

Serving: 3 biscuits | Calories: 64kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Sodium: 4mg | Potassium: 62mg | Fiber: 1g | Sugar: 3g | Vitamin A: 0.1IU | Calcium: 21mg | Iron: 0.4mg
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