I've had a few request for the recipe I use for making Almond Bread. So here it is!
4 egg whites
125g caster sugar
1 cup plain flour
125g whole unblanched almonds
Beat egg whites until stiff. Gradually add the sugar and continue beating until the mixture is stiff. Fold in the sifted flour and almonds.
Place in a well-greased and paper lined log tin. (I have my baking paper overlapping the long sides of the tin. This makes it easy to remove the loaf.) My tin measures approx 8cm x 25cm. Bake in a moderate oven (180oC) for 35-40 minutes until firm. Leave to cool on rack.
When cool, wrap in a clean tea towel and place into an air-tight container for one week.
Cut into very thin slices with a sharp knife and place onto a clean, cold oven tray. Bake in a slow oven (150oC) until the slices have dried out (approx 35 min). Cool and store in an air-tight container.
Note: If you are in a hurry and want to slice and re-bake on the same day, steam your almonds for approx 20-30 minutes until soft. Let them cool before adding to mix.
Enjoy your almond bread!