Apricot and Almond Bread

Sanitarium Health and Wellbeing New Zealand

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Apricot and Almond Bread

Apricot and Almond Bread

Apricot & Almond Bread

20 minutes preparation
55 minutes cooking
easy difficulty
50 serves

Ingredients

3 egg whites
½ cup caster sugar
½ cup plain wholemeal flour
½ cup plain white flour
100g almond kernels
100g glace apricots, roughly chopped

Method

Place egg whites in a bowl and beat with an electric mixer until stiff. Gradually add sugar and continue beating until dissolved. Fold through sifted flours, almonds and apricots.
Place mixture into a lightly greased and lined 8cm x 26cm bar tin. Bake in a moderate oven (180°C) for 40 minutes. Cool. Wrap in foil and leave one day before slicing.
Using a sharp knife, slice into wafer thin slices and place on ungreased baking trays. Dry out in a slow oven (140°C) for 15 minutes or until crisp. Store in an airtight container. Cuts into 50 slices.

Tips

When separating the eggs, take special care not to get any yolk in the white. Whites that have any fat in them will not whip properly.
Why not give this as a gift or place it on your own Christmas table for a delicious after meal bite?
Store leftover almonds in an airtight container in the refrigerator where they will keep for several months.

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