Almond Bread Rezept

Experience the delightful crunch of homemade almond biscotti! This recipe creates elegant, twice-baked cookies, perfect for dunking in coffee or enjoying as a delightful treat. The simple meringue base results in a light and airy texture, while the toasted almonds provide a rich, nutty flavor. Easy to make and even easier to store, these biscotti will be a kitchen staple!

Vorbereitung 20 Min.

Kochzeit 0 Min.

Kalorien 154.9 kcal

Eiweiß 9g

Bewertung Sei der Erste

156

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Zutaten für Almond Bread

4 large egg whites
2 cups almond flour
1 cup granulated sugar
1 cup whole blanched almonds

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Zubereitung von Almond Bread

Preheat oven to 325°F (160°C).
In a large, clean bowl, beat 4 large egg whites until stiff peaks form.
Gradually add 1 cup granulated sugar, beating until glossy meringue forms.
Gently fold in 2 cups almond flour and 1 cup whole blanched almonds.
Line a baking sheet with parchment paper. Transfer batter to the prepared sheet, shaping it into a log approximately 12 inches long and 2 inches wide.
Bake for 40-50 minutes, or until golden brown and firm to the touch.
Remove from oven and let cool completely on the baking sheet.
Reduce oven temperature to 300°F (150°C).
Using a serrated knife, slice the cooled log diagonally into 1/2-inch thick slices.
Arrange the slices, cut-side down, on the baking sheet.
Bake for 10-15 minutes per side, or until golden brown and completely dry.
Let cool completely on a wire rack.
Store in an airtight container at room temperature for up to 3-4 weeks.