Recipe Review - Almond Bread GF Cookbook pge 49

[judydawn]

I have been making this for years and have just had success with it from the above book.
My tweaks & hints are as under.

I used plain white flour, eggs at room temperature and added some cream of tartar to help increase volume.

Beat the egg whites with the addition of 1/2 tspn cream of tartar on speed 3/temp 37^o/4 mins, MC out.
Use reverse when adding the almonds and flour.
Baked the loaf in an 11 x 21cm loaf tin for 30 minutes.
Cut the slices 2mm thick - you need a very good bread knife for this.
Leave on the tray to cool then store in an airtight container and only take out what you need, don't leave the container lid off for too long or they will soften, especially in high humidity areas.

Makes heaps and they are a great addition to Christmas goodie baskets.  I buy small plastic containers for this purpose as they will not stay crisp just wrapped in cellophane. For Christmas you can use pistachios instead of almonds and add some glace cherries for a Christmassy feel.

[cookie1]

Is this like biscotti Judy?

[judydawn]

Sort of Cookie but  this one only uses the whites and is sliced a lot finer for the final step.  Biscotti is more like a dough texture and this one is a meringue texture at the end of the first step. The biscotti can be sliced and dried on the same day whereas this one takes a couple of days before you can finish it. 

[cookie1]

Thanks for that.

[Cornish Cream]

Lovely photos Judy.I have that book so I will investigate the recipe.I absolutely love it when someone makes a recipe I normally wouldn't give a second look at and sparks my interest.

[judydawn]

A cousin bought a plate of this along to a family get-together about 30 years ago and none of us had ever seen or even heard of it before then. It is very expensive to buy in specialty shops but there is nothing like home made.

[Thermomixer]

Good work JD.  yes, so easy to make and yet so dear to buy?