ALMOND TOAST
Slice partially cooked loaf and freeze. Bake as many slices as required at any time straight from the freezer. A combination of macadamia nuts, pecans, walnuts and pistachios makes a delicious alternative to almonds. Beautiful biscuits to serve with tea, after dinner or as an accompaniment to soft desserts, such as mouse.
- 4 egg whites
- pinch of cream of tartar
- ½ cup caster sugar
- 1 cup plain cake flour, sifted
- ¾ cup almonds
- few drops almond essence
Pre heat oven to 200ºC and grease a small loaf tin.
Beat egg whites with cream of tartar till stiff peaks form. Gradually add sugar, beating constantly until stiff. Lightly fold in flour, almonds and essence.
Spoon mixture into prepared tin and bake for 30 – 35 min.
Cool for five minutes then turn onto a wire rack to cool completely.
Cut loaf into wafer-thin slices with a sharp, thin-bladed knife.
Place on a ungreased baking tray.
Reduce oven temperature to 150ºC and bake again for 10-15 minutes.
Cool and store in a airtight container.
Recipe and photo: Nicolette Papas
