Almond Bread (Cookie/Biscotti)

20m
Prep Time
1.5h
Cook Time
1h 50m
Ready In


"From Diabetes Australia The Ultimate Diabetes Cookbook in response to a request for sweet treats with nuts. Times are estimated and have not included standing time of 3 to 4 days."

Original is 24 servings

Nutritional

  • Serving Size: 1 (11.8 g)
  • Calories 71.7
  • Total Fat - 5.7 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 0 mg
  • Sodium - 0.8 mg
  • Total Carbohydrate - 4.9 g
  • Dietary Fiber - 0.4 g
  • Sugars - 4.3 g
  • Protein - 0.8 g
  • Calcium - 8.9 mg
  • Iron - 0.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat the oven to 180 degree Celsius.

Step 2

Lightly oil a small loaf tin.

Step 3

Beat the egg whites until stiff, gradually add the sugar and vanilla essence and continue beating until all is incorporated.

Step 4

Fold in flour and almonds (or pecans if using).

Step 5

Bake for 50 to 60 minutes.

Step 6

Cool, wrap in foil and allow to stand for 3 to 4 days.

Step 7

Slice the loaf very thinly with a electric knife.

Step 8

Place the slices on a baking tray and dry out in an oven preheated to 150 degree C for 30 minutes.

Tips


  • Electric knife or good quality sharp bread knife recommended.

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