A colleague was talking about gluten-free biscotti, and I remembered I had a recipe for Christmas almond bread, which really is biscotti with an English name. Here’s the recipe:
Christmas Almond Bread
Like the Piparkakut, this needs forward planning, as the bread rests for a week before the final baking It may be too late for Christmas Day, but you can have it ready for Boxing Day, as something not sweet or chocolaty. Or as a New Year’s Eve nibble to go with the bubbly.
4 egg whites
125 grams (4 oz) caster sugar (superfine white sugar)
125 grams (4 oz) plain (all-purpose) flour, sifted
125 grams (4 oz) whole blanched almonds
Beat the egg whites until stiff, stir in the sugar, and beat well, like making meringue. Fold in the flour and the almonds.
Bake in a greased and lined loaf tin at 180C (350F), for 30 minutes, or until a skewer poked in the centre comes out clean. Turn out onto a cooling rack, and when completely cold, wrap in a clean tea towel or foil and store in the pantry for a week.
With a very sharp knife, slice the loaf as thinly as you can. Cut each slice into fingers. Spread on a baking tray and toast in a low oven (66C, 150F) for about 20 minutes until pale golden and crisp. Store in an airtight tin. These keep for a long time, unless all eaten over the holiday weekend!
Have a wonderful festive season! More good food ahead in 2012.
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