Christmas Almond Bread

Omgggg. This recipe is soooo good! Matt converted this one which has been in his family for a long time. It’s seriously so good and it’s hard to stop at eating 1. They look so beautiful with their Christmas colours and would make wonderful homemade gifts. *Please note that there is a step which requires it the refrigerate for minimum 6 hours or overnight.*

Makes 28 slices.

Ingredients:

• 120 grams raw sugar

• 3 egg whites

• 120 grams plain white flour

• 150 grams almonds

• 100 grams Glacé cherries

• 5 grams butter for greasing (optional)

1. Preheat oven 180 degrees FF & grease 20cm loaf tin (or similar to what you would use for banana loaf) with butter.

2. Add sugar in TM bowl and blitz for 5 seconds, speed 9. Scrape down.

3. Insert butterfly. Add in egg whites. Cook 2 minutes, 60 degrees, speed 4. Scrape down (it will be runny still).

4. Continue to mix with butterfly in for 4 minutes, speed 4 (no temp). The mixture will be very fluffy.

5. Take out butterfly, add in flour, almonds & cherries. Mix 10 seconds, reverse, speed 2.

6. Pour batter into loaf tin & bake for 30 minutes or until golden brown (check at 25 minutes if your oven is strong).

7. Let rest in tin and when cooled, take almond bread out of tray & wrap in alfoil and refrigerate overnight (or minimum 6 hours)

8. Preheat oven to 180 degrees & line 2 baking trays with silicone mats or baking paper.

9. Take almond bread out of fridge and unwrap. Use serrated knife to thinly slice into 28 portions (approx 5mm each)

10. Place almond bread slices onto trays and bake for 15 minutes (check at 12 minutes, I like them extra crispy so I leave them for the 15 minutes!).

11. Take out of oven and let cool, you can eat immediately or store in airtight container. Great for gifting and you can wrap in cellophane bags.

Tip: You can also use this recipe to make normal almond bread, just don't use the cherries. These were used to get the green and red colours for Christmas. The almond bread is refrigerated in step 7 to make it easier to cut into perfect slices the next day and I think it gets the perfect crunch.

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