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1 Almond Bread with raw almonds

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Almond Bread with raw almonds

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Ingredients

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Please enter the ingredients in the following order:

  • 4 egg whites
  • 100 g castor sugar
  • 100 g whole unbleached almonds
  • 150 g plain flour
  • Pinch cream of Tartar
  • Few Drops Vanilla Extract
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    Preparation
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    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    Bread Batter

  1. Pre Heat Oven to 180C

    Lightly grease small loaf tin

  2. Ensure TM bowl is completely clean and dry

    Insert Butterfly and add egg whites, and cream of tartar and beat for 1 - 2 minutes / speed 3 at 37C until soft peaks form, scrape sides and do another minute if needed

  3. Gradually add in castor sugar (should take 30 seconds)

    Remove Butterfly

    Add almonds and flour then mix for 20 seconds on ReverseCounter-clockwise operation Speed 1

    Stop and scrape down side of bowl. 

    Resume mix for 10 seconds (or until folded together)

  4. Turn out mixture onto very lightly greased and lined with baking paper small loaf tin and bake at 180C for 30 - 40 minutes

    Once cooked leave in pan tin for 5 minutes then turn out onto wire rack to cool.

    Once cooled, cut into wafer thin slices then place slices onto lined baking tray.

  5. Bake in preheated oven at 170C for about 15-20 minutes or until completely dried out without allowing them to brown

    Once baked, turn out onto a wire rack and allow to cool so they will be nice and crisp.

    Make sure they are stored in air tight container and enjoy.

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Tip

You can make a few batches at a time and just do first bake.  After baking, wrap each log and place in freezer for up to 3 months.  When taken from freezer, slice thinly then bake.

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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  • On my 2nd batch I added the

    Submitted by MargieM on 22. December 2015 - 18:31.

    On my 2nd batch I added the flour over 15 seconds on Spd 3 reverse and then the almonds towards the end so as to avoid a floury sludge at the bottom without overmixing and deflating the mix

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  • Worked out really well,

    Submitted by cgmantzi on 9. December 2015 - 13:25.

    Worked out really well, thanks for sharing. 

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