There’s almost always a surplus of egg whites at our place.
These are usually turned into meringues, marshmallows or, if I’m feeling energetic, almond bread.
The secret to successful almond bread lies in the slicing – the thinner you can cut the slices, the crisper and more elegant the finished biscotti. I find it hard work, as the loaf is heavy and stiff, but the end results are always worth it.
This recipe makes quite a large quantity, and we stash our surplus in airtight containers in the freezer – they defrost at a moment’s notice when guests arrive.
- 3 egg whites
- 1/2 cup (110g) caster (superfine) sugar
- 1 cup (150g) plain (all-purpose) flour
- 1 cup (150g) unblanched almonds
- 1 tsp vanilla extract (we use homemade)
1. Preheat oven to 180C (360F) or 160C (320F) with fan.
2. In a large mixing bowl, beat the egg whites until stiff (but don’t overbeat), then gradually add sugar, beating until the mix is thick and glossy.
3. Using a metal spoon, fold in flour, almonds, and vanilla, mixing well but gently.
4. Turn the batter into a small loaf pan which has been lined with parchment paper, smooth out the top and bake for 30 minutes until golden brown. Cool in the pan, then turn the loaf out (I usually leave the paper on), and wrap in foil. Refrigerate overnight.
5. The following day, preheat the oven to 150C (300F) or 140C (285F) with fan. Remove the loaf from the fridge and cut it into thin, even slices using a strong but thin-bladed knife (sharpen it before you start) and lay them out on a parchment lined baking tray. You’ll get lots of cookies, so make sure you have a couple of trays ready. Be warned that this can be hard on your hands. Some people use a mandolin to slice their almond bread, but I’ve never had any luck with this – the finished loaf is way too hard for my little hand-held cutter.
6. Bake the slices until golden and crisp. Start checking after 10 minutes – my last batch took about 18 minutes, but it varies depending on your oven and the thickness of your slices. Cool and store in an airtight container.
Tip: the aim is to get the slices thin enough so that they curl a little as they bake, but not so thin as to burn. I didn’t quite manage that with most of mine, but these few wavy ones made me very happy!
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Fig Jam and Lime Cordial 
I always have masses of egg whites to use up and forget about them if I put them in the freezer. Meringues can get a bit boring. Making spaghetti carbonara tonight so this is a great use for the whites.
Sally, I’ve never made carbonara using just egg whites! Do you use a mix of whites and whole eggs? That’s very interesting…I hope you’ll post about it.. thanks..
Maybe one of those dreadful electric knives would do the trick? We inherited one and must admit that it just sits in the cupboard. The look delicious and would be perfect with the Mariage Freres Marco Polo Rouge tea I am currently drinking!
Anna, my friend Carol insists that the secret is to cut the slices with a bread knife, so maybe your electric knife idea would work? I prefer my just sharpened Furi Santoku knife. Your red tea sounds like the perfect accompaniment! :)
They sound so good. It’s a must try.
I have lost my blog, Platanos, Mangoes and Me! somewhere in cyberspace. Its terrible that after 14 months it is gone and I cannot get it back…Will contact you when I start a new one. Meanwhile, I will still be following you
Norma
Norma, oh no!! How did that happen? I’m so sorry to hear that, I was enjoying reading your blog! I hope you can get it back – maybe Blogger support can help you out? Fingers crossed for you…
Biscotti: there’s no reason I would not LOVE this…Would love one (or five) with a cup of coffee right about now…
Wish you lived closer, Barb, coffee or something alcoholic with these would be lovely! :)
My mouth is watering and my hands are hurting just looking at your pictures!
You slice through the whole almonds?
I would use almond slices just to make the cutting easier.
But the finished result is very clean and attractive your way.
I just finished up several rolls of chocolate sables and some ginger cookies. Plus I made some healthy cookies that incorporate grape skin flour in the dough.
It is a cookie sort of day. :)
Heidi, it’s just not the same with sliced almonds! This is a very traditional Italian biscotti, although I’ve occasionally seen it made with hazelnuts as well. You really have had a lovely cookie day! I remember reading in Richard Bertinet’s book (I think) that you can also incorporate grape skin flour into breads!
Wow, You’ve done a fabulous job cutting those up really thin. What an inspiring idea to use up egg whites. I usually freeze mine and use it in my carrot cake!
Thank you! I used to freeze mine too, but all that happened was I ended up with a freezer full of hidden egg whites! :) And now we have the chickens, there’s always fresh eggs, so I try to use them up as quickly as possible. Carrot cake sounds nice – yet another thing I didn’t know was made with egg whites! Thanks for the headsup.. :)
This looks very tempting, Celia. Your loaf pan looks very long compared to the ones I have, how much does it hold? I have 1lb and 2lb tins but they look about half the length of yours.
Jeanette, it’s a little tin I bought years ago, and it’s 25cm x 8cm x 4cm (approx. 10″ x 3″ x 1.5″). Hope this helps. You could bake the dough in almost any similar volume loaf tin – all it will mean is the finished shape of the almond bread might be a bit different.
I like the wavy ones too, but I’m sure they all taste good.
They look very dainty Celia!
Deb, Brydie, thank you! Deb, the wavy ones taste better, in my opinion! :)
I somehow end up with masses of egg yolks but I think I might have to sacrifice some to make these. Do you think I could use my electric knife to cut the slices or would it be too rough on them?
Yours look just like the ones you buy at the supermarket!
Claire, Vita below said her mum always used an electric knife, so I’m sure it would work. Can I offer a couple of egg yolk recipes? We make icecream, microwave custard, microwave pastry cream and shortbread with our yolks! :)
This looks wonderful Celia – I really must give it a go. I’ve made cantucci before following Nigella Lawson’s biscotti recipe (in Feast) and adapting it, but these larger slices look great. I found slicing them before the log had thoroughly cooled was easier – think Nigella might have recommended that – and they were then given a second bake to crisp them up. Still tooth breaking, but great dipped in a coffee which softens them just enough.
hopeeternal
‘Meanderings through my Cookbook’
Hope, I love almond biscotti! These are a little different, and in order to slice them really thinly, they need to be quite cold and hard. Lots of work, and a bit too easily eaten, I’m afraid! :)
These are a favourite in my household, and I usually package them up along with cantucci for Christmas. But anytime of the year is a great time to eat them! I must try leaving the loaf over night….I usually bake in the morning leaving to rest until afternoon and then slice. A great tip for the next batch I make! Thanks x
Yvette, I’m sure you’ve got the recipe down-pat! :)
They look very good. There are a few new cracker companies here that are making some similar with delicious flavour combinations like rosemary, cranberry and walnuts; dried mango & chili (sweet and a little spicy). If you had a meat slicer, I wonder if that would work for slicing them thin and uniform?…
Cat, my friend Dot the chef used to say to cut them on a meat slicer, but I’ve never had one, so I can’t be sure it would work. I would think the loaf would be too hard to cut though. Interesting idea about the different flavour combos, thank you!
Hi Celia
Mum used to make these and I know it was the only reason she had an electric knife. Seemed to do the trick. I think a bread knife would work well too.
I love biscotti
Inspring as usual
Have a great day
Hi Vita, thanks for the tip! I’m sure we have one somewhere, although I think it’s been used to cut foam.. ;-)
From my Mum’s experience making hundreds of bags of almond bread for a fund raiser for her choir. The secret to thin slices is to freeze the whole loaf over night prior to slicing, then using a sharp chopper (kiwi brand are cheap, really good and in most Asian grocers) slice off the biscuits. The egg yokes went to make lemon butter.
cherrio :)
Hi has anyone got a recipe for Almond Bread using the whole egg, I had this recipe but I lost it
I love almond bread and like to delude myself that it is not too bad for me ‘cos the slices are very thin.
I made it once ages ago and used the electric knife with some success, although the slices were not as delicate as yours, Celia!
I love almond bread, but I never know what to do with all the yolks. What have you previously used all the yolks for?
Michelle, please see my reply to Claire above – I’ve linked to our egg yolk recipes! :) Thanks..
Moooo…I tried, but Pete’s refusing to let me buy a new cleaver. :) Thanks for the tips!
Francesca, sorry I can’t help – does anyone else know?
Amanda, I’m sure it’s not too bad for us, although I do tend to eat six at a time…sigh.. :)
Great looking almond bread, Celia. I second the cleaver as cutting instrument. I’ve tried the electric knife and meat slicer but I get a better result with the cleaver.
Thanks for the freezer tip. I never thought of freezing them.
Gee. I get to enjoy almond bread every single time I go to my neighbour Philomena’s place. She always serves it with her black Turkish coffee and it really goes together well.
I asked if I could blog about it one day and she was thrilled. Actually I think it was something else I was meant to blog about, but the almond bread got the go ahead. She and her husband Romano used to slice it by hand. Now they use a machine and it does a brilliant job. I’ll pop the link here in case you’d like to take a look; http://thrumykitchenwindow.blogspot.com/2010/04/philomenas-almond-bread.html
Cheers Mariana
Liz, I don’t freeze them, but I do know Moo’s mum always made heaps, so if she thinks it’s a good idea, it probably is! :)
Mariana, thanks for the link! I’d like a machine slicer too! :)
Celia, what an outstanding recipe – I could tuck into a few slices of those with a cup of tea. I am looking forward to giving this recipe a try – when I can get the almonds.
:-) Mandy
What a fantastic use for egg whites. These sounds so good and I love the idea of having something to hand in the freezer for all your unexpected visitors. Would I have the patience and dexterity to cut the slices thinly enough is what I’m wondering – hmmm.
hi celia…this loks absolutely delicious…i’ll have to try it one day with gf flour…dzintra
I can see a stack of those wrapped up in a paper twist. Perfect for relaxing with tea. :-)
Mandy, thank you! My mum just asked me to make some more, so I have another two loaves resting in the fridge, to be sliced tomorrow!
Choc, I’ve been thinking the same thing, that it would be nice to have some in the freezer to bake fresh when friends come over!
Dzintra, not sure how it would work with gf flour, please let us know how you go if you try it. Hope your arm is well on the mend…
Maz, if anyone could make these look pretty, it’s you! :)
Hello Celia!
These almond bread slices are looking so delectable & apart too! We serve them with ice cream! They look so tasty & well flavoured too!
I just gave you an AWARD!!
Come over @ my latest post & pick it up! You can read why there too! :) Enjoy!
Sophie, that’s very kind of you, thank you! :)
Great recipe Celia, I always have eggwhites hidden in my freezer too. I have tried cutting this type of bread with a real deli style cutter, and have to say that it really works better just with a knife by hand. I’ll have to get some of these made to the loaf stage and stash them in the freezer instead!
I love almond bread! And you can never beat the homemade version!
I don’t think I’ve ever had these. They look lovely. I’ll give it a go one day when I’m feeling strong :)
Becca, thanks for letting me know that – you’ve probably saved me from splurging on the Aldi meat slicer the next time it comes up.. ;-)
Helen, thank you! They are yummy!
Jo, it does take a bit of strength, and knife skills – many days I have neither. :)
hi celia…will let you know if i try the bread with the gf flour…unfortunately arm not fully healed yet…off to dr today…happy baking, dzintra
Delicious, as usual Celia! I would love to try this – how do you think an electric knife would perform with the slicing?
Dzintra, get well soon!
Christine, I’ve never tried it, but Vita above mentions that her mum used one all the time to make almond bread! :)
oh, what a great recipe – since we discovered your blog i have drifted to the egg yolk recipes (shortbread freezer cookies and microwave custards are constantly made here!). . . so recipes for whites always welcome! lerve lerve lerve almond bread so definitely ready to give it a try.
we have some slightly soft almonds at the moment – do you think it would matter using them? people have given up eating them, but i hate wasting!
Anna – i adore Mariage Freres Marco Polo tea – but aren’t familiar with Rouge? is it a variation on normal marco polo?? definitely sounds like a flavour I would like to experiment with!
Anne, so long as the almonds aren’t rancid or off, they might be worth a try? I hate wasting too! :)
Hello Anne- it is made with Rooibos instead of black tea. I’ve also tried the Marco Polo Vert but never the Marco Polo Blanc.
They are some serious baking trays you have there!
Oh yes indeedy, the wavy ones do taste the best don’t they. This is stunning Celia., love it & so worth the heavy duty work involved in slicing.
I love Almond bread and I have a massive bag of almonds that I need to use up as well..
Melina. I use an electric cold meat slicer, you can cut them really thin, its quick, easy and fantastic.
Thanks for the tip, Melina! :)