Almond Bread (Cookie/Biscotti)
Recipe: #14845
October 20, 2014
Categories: Desserts, Cookies, Almond, Australian, Christmas, Fathers Day, Game/Sports Day, Potluck, Oven Bake, Diabetic, Heart Healthy, Kosher Low Cholesterol, Low Fat, Low Sodium, Non-Dairy, Vegetarian, Flour, Sugar, more
"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."
Ingredients
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.