When writing a blog, you need to get in quickly to take photos. I made this almond bread before I went to Sydney. I picked out the best ones for a photo and separated them in the biscuit barrel.
When I went to take the photo, all the good ones were gone. Maus indicated that she’d had a few. The trouble was, the ‘few’ she’d eaten included the best ones I had put aside. All that were left were the ones I had put down the bottom, mentally labelling at the time, ‘for home consumption only’.
Almond bread is very easy to make, impresses guests (when the best are on display) and is really yummy. But be warned, if you want to take a photo of your efforts, get in quickly.
This recipe is from The Australian Women’s Weekly Best Ever Recipes.
- 3 egg whites
- ½ cup caster sugar
- 1 cup plain flour
- 125g whole almonds
- 245g glacéd fruit. I use equal quantities of red cherries, green cherries and ginger. I love ginger and think its addition really makes it but if you are not a ginger fan, the recipe actually calls for 125g glacéd cherries, 60g glacéd pineapple and 60g glacéd apricots.
- Grease and line a 25cm x 8cm bar tin. Preheat your oven to 180°C.
- Beat the egg whites until soft peaks form. Gradually add the caster sugar, beating well after each addition.
- Fold in sifted flour.
- Add the whole almonds, cherries and ginger pieces (If you are using pineapple and apricots, you will need to cut the fruit into chunks).
- Bake in preheated oven for 30 – 35 minutes or until firm to touch and golden brown.
- Turn out of tin to cool.
- When cold, wrap in aluminium foil and put in fridge for a day or two or, if you prefer, put it in the freezer until you want to proceed.
Next day or so:
- Using a serrated knife, cut the bread into very thin slices.
- Put slices onto oven tray and bake in a 120°C oven for up to 45 minutes. Watch them closely and as individual pieces begin to colour, take them out of the oven. They should be dry and crisp and only slightly coloured.