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Bread & Pastries/almond bread recipe

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QUESTION: I have been baking Almond Bread and the recipe consists of only whole almonds, 6 egg whites, 200g caster sugar & 280g plain flour. I cut down sugar level from the original recipe because its was too sweet. After cooling the bread, I slice them thinly and re-bake them to crispy.  My friends told me the almond "biscotti" so called, it's soft at times.  My question is, can I add any baking powder or bicarbonate of soda (teaspoon measurement, if possible) to the egg white dough for a crispy texture without using butter. Your advice or any alternative recipe that you can share would be greatly appreciated.

ANSWER: Hi Hwang:

Before I comment, I need to ask a question.

Is this the entire recipe...?

No yeast?

Please get back to me.



---------- FOLLOW-UP ----------

QUESTION: Yes, this is the entire recipe, no yeast at all.

ANSWER: Hi Hwang:

This sounds like you are trying to make Biscotti...is that the deal???

First you bake the loaf, then cut, then rebake???

If so, all of our formula have at least baking powder in them.

Would you like one of our Biscotti Recipes???



---------- FOLLOW-UP ----------

QUESTION: Thanks for your reply, would appreciate almond/pistachio biscotti recipes.

Answer
OK...

Try this:

whole almonds      72 grams
Butter unsalted      76 grams
sugar granulate    150 grams
Eggs 2          100 grams
Vanilla extract          4.5 grams
Almond extract          1.0 grams
Orange Zest          10 grams
Flour all purpose    280 grams
Baking Powder          5.5 grams
Nut meg ground          0,75 grams
Salt          1.5 grams

Place nuts in a shallow pan and bake to toast@ 325F. (162C)...10 minutes

Cream butter and sugar until fluffy.
Beat in eggs, vanilla, almond extract, vanilla extract and zest.

Combine flour, baking powder, nutmeg and salt.
add the dry ingredients to the creamed mixture until blended.

Cut almonds in half and fold in.

Divide the dough in half. place on a greased and floured sheet pan and form into two logs  1/2 inch thick, 1 1/2 inches wide and 12 inches long.

Bake @ 325F (162C) 25 minutes until golden brown.

Let cool 5 minutes.

with a serrated knife, cut diagonally about 1/2 inch.

Lay them on the side flat and return to oven for 10 minutes. turn over at the 5 minute mark.

Cool on a rack.

You can substitute other nuts if you like.

Let me know how you do!  

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Ralph Onesti

Expertise

Anything to do with yeasted doughs: First off...Please do not include sensitive material and please do not set your question to "private". Remember...my answers may benefit someone else with the same problem. Breads: sourdough, levain, rye, brioche, laminated doughs, French doughs, straight dough, enriched doughs, danish, etc.

Experience

I grew up in the pastry business in South Philadelphia many years ago. I trained with the best in bread baking artisan style loaves.

Organizations
Bread Baker's Guild of America

Education/Credentials
Trained with the family in the family business, and award winning bread artisans

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