Almond and Pistachio Bread

Almond and Pistachio Bread

  Makes plenty
  This is like the delicious almond bread you find in good delicatessens. Simple to make at home, almond bread is first made then sliced very thinly and baked again to achieve the lovely thin wafers. A perfect Christmas hamper treat for friends.
  3 egg whites
  ½ cup caster sugar
  1 cup plain flour, sifted
  ¾ cup whole almonds
  ¼ cup shelled pistachios
  1 teaspoon vanilla essence
 
  Preheat the oven to 180°C. Grease a small non-stick loaf tin. Beat the egg whites until stiff without being dry, then gradually beat in the caster sugar. Continue beating until the mixture is thick and glossy. Using a metal spoon, fold in the sifted flour, almonds, pistachios and vanilla essence, mixing well. Turn the mixture into the prepared tin.
  Bake for about 30 minutes, until pale golden and firm to the touch. Leave to cool in the tin, then turn out and wrap in foil. Place in the refrigerator and leave overnight – this will help to cut thin, even slices.
  Cut into thin slices and place on an ungreased baking tray. Bake in a preheated 180°C oven, until pale golden and crisp. Cool and store in an airtight container. Serve with fruit or creamy desserts or with coffee.
  TIP You can leave out the pistachios if you prefer, in which case use 1 cup of almonds.