recipes
Almond & Pistachio Bread
A lovely gift to give, so easy to make with wafer thin crisp slices of almond or pistachio bread.
makes 60
15 min prep
ingredients
| 3 egg-whites 1/3 cup caster sugar 2/3 cup plain flour 100g blanched almonds |
instructions
step 1
In a large bowl whip egg-whites until stiff. Gradually add caster sugar and continue beating until smooth and glossy. Fold in sifted plain flour and almonds.
step 2
Pour mixture into a well greased and baking paper lined 7cm x 25cm log tin, smoothing the top of the mixture. Bake in a preheated oven at 160°C for 30-35 minutes or until golden brown.
step 3
Remove cake from tin and cool on a wire rack. When cold wrap cake in foil or store in an airtight container for 2 days. Using a sharp knife (or electric knife) carefully slice bread in wafer thin slices.
step 4
Lay slices onto an oven tray and bake in a preheated oven at 100°C for 15 minutes turning the slices half way. Cool on wire rack and store in an airtight container for up to 3 weeks.
recipe tip
Substitute shelled unsalted pistachio nuts for the almonds.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
Share
To share this recipe on Facebook or Twitter, just click the icon.
Almond & Pistachio Bread
Almond & Pistachio Bread
A lovely gift to give, so easy to make with wafer thin crisp slices of almond or pistachio bread.
ingredients
3 egg-whites
1/3 cup caster sugar
2/3 cup plain flour
100g blanched almonds
instructions
step 1
In a large bowl whip egg-whites until stiff. Gradually add caster sugar and continue beating until smooth and glossy. Fold in sifted plain flour and almonds.
step 2
Pour mixture into a well greased and baking paper lined 7cm x 25cm log tin, smoothing the top of the mixture. Bake in a preheated oven at 160°C for 30-35 minutes or until golden brown.
step 3
Remove cake from tin and cool on a wire rack. When cold wrap cake in foil or store in an airtight container for 2 days. Using a sharp knife (or electric knife) carefully slice bread in wafer thin slices.
step 4
Lay slices onto an oven tray and bake in a preheated oven at 100°C for 15 minutes turning the slices half way. Cool on wire rack and store in an airtight container for up to 3 weeks.
makes 60 15 min prep recipe tip
Substitute shelled unsalted pistachio nuts for the almonds.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au