When I got married I asked for the recipe and she gave it to me, and since then I make them all the time. My kids love them, I love them, all my guests love them also.
I had previously posted this recipe on my personal Facebook page, and one of my friends had made almond bread. I remember commenting that I make those, and the reply was 'thank Teta Anka for the recipe'.
This recipe is so simple to make. You can easily double the recipe, you will just need two baking tins. I double it all the time as they last a long time in an airtight container. Having said that, they don't last very long in my house.
As the recipe uses only egg whites my tip for using up the egg yolks is to make up a custard. My Portuguese custard tarts are a great way to use up the yolks. If you don't feel like making the Portuguese custard tarts, simply make the custard as per recipe as it is delicious and fill shop bought pastry cases with the cooled custard, top with fruit, easy simple dessert.
3 egg whites
1/2 cup caster sugar
1 cup plain flour
Preheat oven to 180C. Grease and line with baking paper a 25cm x 8cm bar tin.
Beat egg whites until soft peaks form. Add the caster sugar gradually-a tablespoon at a time into the egg white, beating well after each addition.
Fold in the flour and the almonds. Spread into your prepared bar tin.
Bake for 30 to 35 minutes or until just firm to touch.
Place on a wire rack to cool completely.
Once cooled completely, wrap the almond bread up in aluminium foil and place in the refrigerator for 1-2 days. I think this helps firm up the bread for slicing. (However I have sliced it on the same day once, after being in the refrigerator for 4-6 hours, and it was a little more crumbly, but it still worked.)
Pin it: www.pinterest.com/pin/399413060676937299/