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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.





Comments

  1. Crunch! Hmm... lovely and crispy! I love biscotti but have yet to make them.

    ReplyDelete
    Replies
    1. Once you've tried making them, you'll simply love it!

      Delete
  2. May I ask how low is the temperature, when you mention to slow bake the 2nd time.

    ReplyDelete
    Replies
    1. It's around 140 deg C, much depends on your oven.

      Delete
  3. Agree, I made few rounds of these on last Christmas, some were given away whereas some were for ourselves!

    ReplyDelete
  4. Your biscotti looks wonderful! I have dozens of egg whites in my freezer, a perfect and delicious way of using them!

    ReplyDelete
    Replies
    1. Yes, it's one of the ways to make good use of egg whites.

      Delete
  5. Looks good and I am sure I wont stop at one. Have yet to try making biscotti, but after seeing yours , I will definitely want to try my hands at making them. Thanks for the sharing ;)

    ReplyDelete
    Replies
    1. Yes, especially when you're watching your favourite drama. No worries it's not fattenng!

      Delete
  6. what a nice idea to add in dried kiwi and pineapples and they bring such nice colour combinations too to your biscotti!

    ReplyDelete
    Replies
    1. I like the colour combination as well the taste of these dried fruits.

      Delete
  7. these look amazing! I love the color and bet they are delicious with all those fruits you've added!

    ReplyDelete
  8. These are beautiful. I never would have thought to include so much in biscotti! What a great flavor they must have had.

    ReplyDelete
    Replies
    1. Oh yes, the fruits added flavour and also brightened up the biscotti.

      Delete
  9. Wow, those are some gorgeous biscuits! I'll have to keep my eye out for the kiwi because the colors are wonderful.

    ReplyDelete
    Replies
    1. Thanks for visiting. Hope to see you more often.

      Delete
  10. I love how pretty these are! The dried fruit look like little jewels. Must remember these at Christmas time.

    ReplyDelete
  11. your biscotti is so nicely even and cut properly! mine is always so horrible looking!

    ReplyDelete

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