Mixed Fruit Almond Bread

One of the best ways to make use of leftover egg whites is to make Almond Bread.  I really like to munch on this crispy and nutty 'bread' and it's wonderful as a snack or to temporarily ease hunger pangs.  This recipe is adapted from my 'Almond Bread' post  and I just reduced the amount of nuts and improvised with a mixture of dried kiwi and pineapple to enhance the taste and give these crispies more colour.

These almost oil-free light crispies are one of my evergreen favourites and believe me they can be very addictive.  You certainly won't stop at one!

Recipe for Mixed Fruit Almond Bread

Ingredients

• 4 egg whites
• 160 gm plain flour - sifted
• 120 gm caster sugar
• 70 gm unblanced whole almonds
• 30 gm dried pineapple        
• 30 gm dried kiwi                
• 30 gm dried cranberries

Method

1. Sift the plain flour, set aside.
2. Roughly chop up all the dried pineapple, kiwi and cranberries.
3. Beat egg whites till soft peaks form, then gradually beat in caster sugar, beating well after each addition.  Beat till egg whites are stiff but not dry.
4. Fold in sifted flour, nuts, chopped dried fruits, mix well.
5. Spread the mixture into a parchment paper lined 4.1/2 x 9 x 3 inch loaf pan.
6. Bake in a preheated oven @ 180 deg C for 30 to 35 mins, or until light brown and just firm.
7. Lift up the bread and let cool on a wire rack.
8. When cooled, wrap up with alluminium foil, keep in the freezer for a few days till required.
9. Using a serrated knife, cut bread into thin wafer like slices in a see-sawing motion.
10. Place slices onto paper lined tray and bake in slow oven for 45 mins. flipping over the bread during half-time.  Bake till they are dry and crisp.
11. Cool on wire rack and once cooled, store them in an air-tight container.