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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (17g) Recipe makes 24 servings |
||
| Calories 60 | ||
| Calories from Fat 20 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.3g | 3% | |
| Saturated Fat 0.2g | 0% | |
| Monounsaturated Fat 1.4g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 21mg | 0% | |
| Potassium 43mg | 1% | |
| Total Carbohydrate 8.6g | 2% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 4.4g | ||
| Protein 1.9g | 3% | |
Almond Bread (Cookie/Biscotti)
By: I'mPat
Jan 12, 2008
From Diabetes Australia The Ultimate Diabetes Cookbook in response to a request for sweet treats with nuts. Times are estimated and have not included standing time of 3 to 4 days. The name Almond Bread is a bit of a misnomer so have changed the title 30/4/2008.
SERVES 24 , 24 slices
Ingredients
- 3 egg whites
- 1/2 cup caster sugar
- 1/2 teaspoon vanilla essence
- 90 g plain flour
- 90 g almonds (whole or pecans can be used)
Directions
1
Preheat the oven to 180 degree Celsius.2
Lightly oil a small loaf tin.3
Beat the egg whites until stiff, gradually add the sugar and vanilla essence and continue beating until all is incorporated.4
Fold in flour and almonds (or pecans if using).5
Bake for 50 to 60 minutes.6
Cool, wrap in foil and allow to stand for 3 to 4 days.7
Slice the loaf very thinly with a electric knife.8
Place the slices on a baking tray and dry out in an oven preheated to 150 degree C for 30 minutes.
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- Course > Breads
- Course > Lunch/Snacks > Snacks
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Oven
- Preparation > Equipment > Small Appliance > Mixer
- Preparation > Number of Servings > For Large Groups
- Dietary > Diabetic
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
Featured Reviews for This Recipe
From: Sydney Mike
On Sep 12, 2008
Say biscotti & more than likely I'm willing to try it! Quite different from many of the other ones I've made, but VERY TASTY, just the same! I did use toasted pecans for this batch, & will be making them again! Thanks for the post! [Made & reviewed as a kidnapped recipe in the Aus/NZ Recipe Swap #20]
From: HokiesLady
On May 12, 2008
Wow - what a great biscotti recipe! It was hard not to try to eat it the first day because it smelled so delicious. I waited 2 1/2 days before I had to give in and bake the slices. It is wonderful with a nice big mug of coffee! For those in the US and needing conversion: Oven 350F for the first round.. 90 g flour = 3/4 c plus 2 tbls and 90 g almonds = 1 cup. For last baking oven should be set at 300F. Thanks Chef Potts for a terrific recipe! Tagged in Newest Zaar Tag May 2008
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