Skip to main content
logo
Food Advertising by

Almond Bread (Valentine's Day)


I got hold of this Almond Bread recipe from a very old edition of Australian Women's weekly.  After scrutinising the recipe and on googling for more information I realised that Almond Bread and Biscotti is one and the same cookie/biscuit.  The cookie is very crunchy and there's not a drop of oil.  It's not too sweet either as I've reduced the amount of sugar.

Updated on 26th April 2013.  Many thanks to an anonymous reader who highlighted the difference between Almond Bread and Biscotti.   They're not the same.  Almond Bread has almonds and egg whites while Biscotti calls for whole eggs.



After whisking the egg whites till stiff, add in the flour, mix well and add in the whole unblanched almonds.


Mixture before baking and after baking......... just light brown.



Sliced almond bread on a paper lined baking sheet before baking. 
Cooling baked almond bread on a wire rack.











Serve just one slice with after-dinner-coffee or as a delightfully crisp biscuit with ice cream.
Happy Valentine's Day!


Ingredients
  • 3 egg whites
  • 120 gm plain flour - sifted
  • 90 gm caster sugar
  • 120 gm unblanched whole almonds
Method
  1. Whisk egg whites till foamy on slow speed, add in sugar and whisk on higher speed till egg whites are stiff but not dry.  (To check whether the egg whites are done, remove and invert the whisk and if the peak of egg whites stand, then it's ready).
  2. Add in sifted flour, mix well, followed by the whole almonds.  The consistency should be soft and light.
  3. Pour mixture into a lightly greased dish, 15cm x 8cm.
  4. Bake  in a preheated oven @ 180 deg C for 30 mins till light brown.
  5. Let it cool in the dish completely.
  6. Remove from dish, wrap up in foil and put in the fridge for a day or two.  It can also be freezed if you wish to keep it longer.
  7. When needed, slice thinly, about 2mm thick with a serrated knife.
  8. Arrange slices onto paper lined baking sheet and bake @ 130 deg C for 45 mins. till crispy and crunchy.
  9. Store in air-tight cookie jar once completely cooled.



Other recipes on Biscotti :

1.  Pig Pig's corner   -  Nutty Slice Biscuits.
2.  Christine's Recipes  -  White chocolate macademia and lemon Biscotti.
3.  My Little Space  -  Rosy Fig and almond Biscotti.



Comments

  1. very beautiful biscotti Cheah!! happy CNY! hope you enjoyed yourself thoroughly!

    ReplyDelete
  2. Those are really good looking biscotti. And love the tin. so cute

    ReplyDelete
  3. Cheah, I like this, no oil and no butter. I'm bookmarking this!!Thanks :)

    ReplyDelete
  4. Beautiful biscotti, very good for this Valentine's Day.
    They are a big hit in every party too!
    Thanks for the mention. :)

    ReplyDelete
  5. Cheah, thanks for the link. That's very sweet of you. Your biscotti looks amazing and beautifully sliced. So thin! MUst be very cripsy. Mind sending me some! :o) Thanks again for sharing. Hope you're enjoying your day.
    Cheers, Kristy

    ReplyDelete
  6. j3ss kitch3n
    Thanks, Jess! Happy CNY to you and your family too!

    Jen
    Thank you. I like it too, light and crispy.

    Penny
    Spring cleaning and stumbled on the tin, so thought it will be a good prop for pics!

    Anncoo
    You are most welcome to try making it, Ann!

    Christine
    You are most welcome! Yup, my CNY visitors love them!

    Kristy
    Ya, they're very crispy and crunchy, a hit with my visitors. I 'sawed' them, that's why they're so thin!

    ReplyDelete
  7. Oh wow, Beautiful!! I like how you sliced it. Really thin. I can't seems to get it that thin. I bet it taste crispy.

    ReplyDelete
  8. Beautiful! They are so healthy and delicious. Thanks Cheah for the mention =)

    ReplyDelete
  9. ICook4Fun
    It's easy to slice with a serrated knife once it's taken out of the freezer. As it's thin, it's crispy.

    ReplyDelete
  10. Looks delicious and crispy! First time seeing biscotti sliced this thin! Would love to try it! Thanks for sharing :D

    ReplyDelete
  11. Jeannie
    You are most welcome! Using a serrated knife to slice them when it's just taken out from the freezer is easy.

    ReplyDelete
  12. it look so nice, crispy and yummy! (: (:

    ReplyDelete
  13. The Sweetylicious
    Thanks for dropping by my blog... Yes they're crispy and crunchy and a hit amongst my recent CNY visitors.

    ReplyDelete
  14. sorry, do you know how much the egg white weigh? coz i've got many egg whites leftover in the fridge. thank you! (:

    ReplyDelete
  15. The Sweetylicious
    I didn't weigh the egg whites in the above recipe, but I know that 1 whole egg without shell is 50ml/50 gm. I googled and found out that yes, 1 egg without shell is 50gm, 1 egg white is 30 gm and 1 yolk is 18 gm. So I suppose that for the 3 egg whites it should be 90gm. Hope this helps.

    ReplyDelete
  16. sorry to trouble you. thank you so much for your help! (: (:

    ReplyDelete
  17. The Sweetylicious
    Not at all, you are more than welcome!

    ReplyDelete
  18. Thanks for the recipe. I have tried the recipe but my biscotti turn out to be brown. How is it that you got such light colour.

    ReplyDelete
    Replies
    1. Maybe you baked them too long, temperature must be very low.

      Delete
  19. Quick & easy recipe since I've mislaid mine. Thanks for the "freezing"tip. I've not done that before. Heather Yannacos

    ReplyDelete
  20. Just wanted to say thank you for this amazing recipe!!! I stumbled across your blog about 6 months ago and make the biscotti at least once every month. They are delicious and not too high in sugar. I also tried making them using 1/4 cup sifted cocoa in place of 1/4 cup flour. My husband can't stop eating them :)

    ReplyDelete
  21. Hi, this is a great recipe but almond bread and biscotti are NOT The same thing. First of all just for clarity, biscotti just means biscuits or cookies in Italian and doesn't refer to one type. The biscotti english speaking people often refer to are actually cantucci. Almond bread and cantucci are both technically biscotti or cookies but they are not the same. Biscotti in the traditional sense in English have whole eggs and can have any nuts in them. Almonds, pistachios, glace' cherries etc. But almond bread only ever has egg whites and almonds....also even though biscotti are sliced thinly because they are quite dry and crisp and are "dunked" in coffee or tea...or even vin santo or vino cotto, almond bread is sliced really really thin because it is even harder.

    Having said all this. this is a great recipe and well worth the effort. they actually make small rectangle tins designed to cook these, whereas biscotti are hand shaped. Thank you. :)

    ReplyDelete
  22. my uncle just brought these for me from Australia (to Mauritius) . its very delicious. thank you for sharing the recipe.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Turmeric chicken (2) ~ 黄 姜 鸡

A lot has been said about the nutrients and health benefits of adding turmeric to our diet.  Not only is turmeric a good source of manganese and iron, it also helps to lower blood triglycerides after a meal.  Moreover it helps to add more colour to a dish as you can see from this Turmeric Chicken dish which I'm sharing with you today.




Turmeric chicken (2) ~ 黄 姜 鸡 
Ingredients 650 gm chicken (3 whole leg of chicken cut to preferred sizes)2 tsp turmeric powder1 big onion cut into wedges2 Tbsp coconut milk1.1/2 cups watercurry leavessalt, sugar, light soya sauce to tasteMethod Marinate the chicken pieces with the turmeric powder, a bit of salt and sugar for a few hours or overnight,Heat up some oil in a wok, shallow fry the chicken pieces, add in water and let cook till chicken is tender and cooked through. Toss in the onion wedges followed by the coconut milk and curry leaves.Fine tune to taste with sugar, salt and light soya sauce.Dish out and serve with rice or bread.



Curry Chicken Puff ~ 咖哩鸡角

This is a 'cheat' version of curry puffs.  Why do I say 'cheat'?  Because the puff pastries were store bought.  It's very much easier to make these curry puffs snack with instant pastry for if I were to make the pastries from scratch it's going to be very tedious.  Also, shaping and baking them in a muffin pan is less time consuming.  Enjoy!




Curry Chicken Puff  ~   咖哩鸡角

Ingredients

1 packet Kawan puff pastry (store bought)300 gm chicken breast, diced into cubes1 potato, peeled and diced into cubes2 red onions, chopped2 tsp curry powder (or more if you prefer it more spicy)1 lemon grass, smashedcurry leavessalt to taste1 egg + 1 tsp water for egg wash1/4 tsp chicken granulesMethod for the filling Marinate the chicken cubes with the curry powder and some salt.In a pan, saute the onions with some oil, then add in the smashed lemon grass, curry leaves, then the marinated chicken cubes.Add in the potato and some water, chicken granules, cook till everything is cooked t…