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Blueberry Almond Bread ~ 杏仁蓝莓脆饼


Tis the season for gifting and indulging.  This cookie is crunchy on the outside and yet not too hard on the teeth.  It can be a grab-to-go snack or you can simply dunk it into your coffee or tea.  They can be addictive and Santa may come back for seconds!





Blueberry Almond Bread ~  杏仁蓝莓脆饼
Ingredients
  • 75 gm whole almonds, toasted
  • 25 gm dried blueberries
  • 25 gm dried figs
  • 3 egg whites
  • 90 gm caster sugar
  • 120 gm plain flour (sifted)
Method
  1. Coarsely chop up the whole almonds, dried blueberries and dried figs.  Set aside.
  2. Beat egg whites till frothy.  Add in sugar gradually and beat till stiff peaks but not dry.
  3. Add nuts, chopped fruits and sifted flour. Mix till well combined.
  4. Spread onto a parchment lined 8 x 4 x 4 inch pan.
  5. Bake in a preheated oven @ 180 deg.C for 30  mins. until top is lightly brown.
  6. Let cool, wrap with cling wrap and put in freezer till the next day or so.
  7. Using a serrated knife cut into thin slices, arrange onto a tray and bake for 8 mins. on each side till golden and crisp.
  8. Cool completely before storing in a cookie jar.


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