Ingredients
3 egg whites
- 3 egg whites
- 100 grams caster sugar
- 130 grams plain flour
- 130 gram raw almonds, whole
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Describe the preparation steps of your recipe
1.Preheat oven to 180 degrees and line a 8cm x 24cm bar tin.
2.Ensure bowl and lid is completely dry, Insert butterfly
3.Beat egg whites, 2 minutes/37c/Speed 3 until white soft peaks form
4.Remove MC and gradually add in caster sugar,30 secs/37c/Speed 3.
5.Remove butterfly
6.Add flour and almonds and mix 20 seconds/Reverse/Speed 1
7.Scrape down bowl
8.Repeat mix 10seconds/Reverse/Speed 1
9.Drop mixture into paper lined tin. Bake for 35 minutes at 180degrees.
10.Top should be slightly browned.
11.Remove from oven and let cool for 5 minutes.
12.Once cooled wrap in foil and freezer bag if not cutting and baking now.
13.Otherwise let cool completely for an hour or so and then use a sharp knife to cut into thin slices, wafer thin. (I like mine a little bit thicker, I cut them about 20mm thick.) I also refrigerate mine for 2 hours as it makes it easier to cut.
14.Line the slices flat on a baking tray and bake in a preheated 150 degree oven for about 10 minutes. Allow them to slightly change colour but not brown. Some may curl up (wafer thin) that's the effect they have and look great.
15.Once baked allow them to cool on a baking rack. Store in an airtight container for later use.
For chocolate and hazelnut version
Add 20grams cocoa with flour and almonds. Change the ratio of almonds to 100 grams and 30 grams raw hazelnuts.
Almond Bread
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Made the almond bread it was very easy to make. Will try the choc hazelnut version next time. Thank you.
Can you use roasted almonds in this recipe?
Thank you Thank Thank you!!!
What a fabulous recipe!!
Cooked 2x batches today and it was sensational!!!
Have you tried a double batch? Thanks
Worked for me - thank you for sharing!
Great! I made the chocolate version as I love cocolate and hazelnuts. I found the tip about refridgeration so helpful. It really does make slicing easier. I will try the plain version next time. Thanks for sharing.
That's great ! Thanks for your feedback. And the best bit is they are 98% fat free. Enjoy
turned out perfect! Thankyou
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