3 egg whites
120g plain flour sifted
90g caster sugar
120g whole almonds
1. Whisk egg whites until smooth stiff peaks like that of a meringue
2. Add in sifted flour. I used the mixer attachment of my kitchenaid else you can gently fold with a spatulla.
3. Add in almonds and mix well. Consistency should be soft and light like a very thick batter.
4. Pour mixture into a greased dish. Rectangular dish is preferred so it'll be easy to cut later.
6. Bake @ 180C for 30 mins.
7. Let is cool at room temperature. Wrap with a clinging plastic then freeze for at least 3 hours. If you won't freeze, bread will be very hard to cut and will make the biscuit stone hard not crunchy.
8. Take out from fridge and sliced thinly.
9. Arrange sliced pieces in a baking tray and bake @ 130C for 45 mins till crispy and crunchy.
120g plain flour sifted
90g caster sugar
120g whole almonds
1. Whisk egg whites until smooth stiff peaks like that of a meringue
2. Add in sifted flour. I used the mixer attachment of my kitchenaid else you can gently fold with a spatulla.
3. Add in almonds and mix well. Consistency should be soft and light like a very thick batter.
4. Pour mixture into a greased dish. Rectangular dish is preferred so it'll be easy to cut later.
6. Bake @ 180C for 30 mins.
7. Let is cool at room temperature. Wrap with a clinging plastic then freeze for at least 3 hours. If you won't freeze, bread will be very hard to cut and will make the biscuit stone hard not crunchy.
8. Take out from fridge and sliced thinly.
9. Arrange sliced pieces in a baking tray and bake @ 130C for 45 mins till crispy and crunchy.
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