Almond bread recipe

Posted on November 8, 2012


This is a rather timely entry given that Spring Carnival is amongst us, which means we are fast hurtling towards the silly season and the end of 2012!  It also means the mad hunt for Christmas presents and small gifts to bring along to all those parties you’re going to get invited to. All this searching for those perfect presents can be the source of massive headaches, and who really wants to go shopping when it’s so crowded and overwhelming? So I give you this recipe, an oldie, but a goodie. It has all the hallmarks of a great home recipe; it’s easy to make, stores really well, is a timeless classic and makes for a nice little homemade gift when you’re in need of one.

I decided to make a couple of batches of these because I had 6 leftover egg whites from making custard earlier on. The thought of making pretty little macarons had crossed my mind, but almond bread just feels so much easier and taste wise, is no less appealing! So I uh…went a bit nuts making that instead (excuse the pun, I just couldn’t help myself).

RECIPE – Almond bread (makes 1 loaf)


  • 3 egg whites
  • 1/2 cup of caster sugar
  • 1 cup plain flour sifted
  • 250g raw almonds


  1. Preheat oven to 180°C, and line a loaf tin with foil.
  2. In a clean and dry bowl, whisk egg whites until soft peaks form.
  3. Gradually add sugar, about 2 tablespoons at a time until stiff peaks form.
  4. Fold in sifted flour in 2 batches. Finally fold in almonds.
  5. Pour batter in prepared tin and bake in oven for 25-30 minutes until cooked through (you should be able to tell by pressing the almond bread, if the bread springs back, it’s ready).
  6. Once cooled completely, wrap almond bread with foil and leave for 1-2 days.
  7. After 1-2 days, preheat oven to 150°C. Using a sharp knife, finely slice almond bread (this is very good knife skills practice!). The below photo should give you a good indication of how thin of a slice you should aim for.
  8. Place sliced almond bread in a single layer on baking trays and bake for ~15 minutes. The aim of this exercise is to dry out the almond bread so that they become crispy. Keep an eye on them to ensure they don’t overcook or colour too much. I prefer the look of almond bread when they’re blond, but if you can always toast them to a light golden colour if you wish.

These can be kept for at least 2 weeks if stored in an airtight container. To gift these, you can wrap them in clear cellophane and tie it up with a pretty ribbon. I just used zip lock bags. Not quite as pretty for gift giving, but a bit more practical if they’re not going to be gobbled up all in one go. Good luck.