Almond Wafer Bread

Almond wafer bread is, as the name suggests, wafer-thin almond biscuits that have an addictive sweet nuttiness and are perfect with a cuppa.

Almond wafer bread is a type of biscotti, where the dough is cooked once as a log, then sliced and cooked again to dry out, but much thinner. They are great served with coffee or tea but can also be served alongside your favorite ice-cream. I find I can’t stop eating them if they’re lying around because they’re so light and have a wonderful meringue-like sweetness and nutty flavour that I can’t resist.

You need a narrow bar (or loaf) tin to make these. They are cooked in the tin the day before, then given an overnight chill in the fridge to set before slicing thinly and cooking the second time.  The result is dry, crispy, thin little biscuits that are so delicate they also make beautiful gifts.

This recipe makes around 40, which sounds like a lot but like all dry Italian style biscuits, these last for ages. However, I’ve never been able to keep mine longer than a week as they disappear fast.

Almond Wafer Bread

Wafer thin almond biscotti.

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Servings: 40

Ingredients Equipment Method

Ingredients

  

• 3 egg whites
• 115 g caster sugar
• 150 g plain flour
• 125 g almond kernels

Equipment

• 1 26 x 8cm bar/loaf tin

Method

 

1. Preheat your oven to 180°C.
2. Grease and line a 26 x 8 cm (10¼ x 3¼ in) bar/loaf tin, leaving overhanging baking paper on the two long edges. This makes it easier to remove once cooked.
3. Beat the egg whites with an electric mixer until soft peaks form.
4. Add the caster sugar with mixer running, a little at a time, ensuring you beat well in-between additions. Continue beating until all the sugar is dissolved and the mixture is stiff and glossy.
5. Carefully fold in the flour and almonds and then tip into the prepared tin and smooth the top with a spatula.
6. Bake for 30 minutes, or until just firm.
7. Remove from the tin and place on a wire rack to cool completely. Wrap in aluminium foil and set aside overnight.
8. The next day, preheat the oven to 150°C (300°F) and line two oven trays with baking paper.
9. Unwrap the almond bread and use a sharp serrated knife to cut into wafer-thin slices.
10. Place onto the oven trays, cut side up, and cook for 25 minutes, rotating them halfway, or until dry.
11. Allow to cool on a wire rack before storing in sealed containers for up to 3 months.

Recipe from my book – The Sweet Life, Home Baking and Sweet Treats Italian Style, New Holland Publishers Images – Locket Photography