Try this Almond Bread recipe, or contribute your own.
Suggest a better descriptionBeat egg whites until stiff, gradually add sugar in spoonfuls, beating until it reaches meringue consistency. Fold in sifted flour and, when mixed, stir through whole almonds. Put into a well greased bar tin. Spread out evenly into corners. Bake in a moderately slow oven for about 30?35 minutes (although pale in colour the bread will be sufficiently cooked when it starts to shrink slightly from the sides of tin). Cool, remove from tin and wrap in foil. Refrigerate for 24 hours. Cut into wafer thin slices with a sharp knife or bread saw (an electric knife does a beautiful job). Freezing the bread for an hour or two also makes slicing easier. Set oven to lowest temperature. Place wafers on ungreased baking trays (usually three are needed) and dry out in the low oven for 30 minutes. Store in an airtight container. Per serving: 786 Calories (kcal); 65g Total Fat; (70% calories from fat); 35g Protein; 27g Carbohydrate; 0mg Cholesterol; 178mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (939g) | ||
Recipe Makes: 1 | ||
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Calories: 1828 | ||
Calories from Fat: 576 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64g | 85 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 38.7g | ||
Polyunsanturated Fat 15.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 989.7mg | 34 % | |
Potassium 1979.9mg | 52 % | |
Total Carbohydrate 223g | 66 % | |
Dietary Fiber 18.5g | 74 % | |
Sugars, other 204.5g | ||
Protein 103.7g | 148 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1828
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