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Preparation time
Total time
30 slice(s)


3 egg whites

  • 3 egg whites
  • 100 grams caster sugar
  • 130 grams plain flour
  • 130 gram raw almonds, whole

Accessories you need

  • Butterfly
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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Recipe's preparation

    Almond Bread
  1. Describe the preparation steps of your recipe

  2. 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.

Thermomix Model

  • Appliance TM 5 image
    Recipe is created for
    TM 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.

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Almond Bread / Choc Hazelnut Almond Bread



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