Almond Bread

Time moves on.

Lives change.

It is inevitable.

In the blink of an eye Christmas is with us again.

Christmas time seems to bring with it more memory clouds that most other months of the year. Im not sure whether its because I realise another year has past me by or whether it’s a time when family traditions are bought back to life.

countryhorizons_mumsheightwallcombinedwithwreath

Our Christmas tree still has marks of my children growing, ornaments lovingly made at preschool and school still adorn the tree. Their childhood stockings are laid beside the tree, now in readiness for their home comings soon.

 

A visit to my childhood home is filled with many memories and now a touch of emptiness. The same Christmas door wreath welcomes all visitors, family and friends. The heights of the grandchildren and their pets, marked along the door jam remind us of the years, evoking glimpses of the past and stories starting with “remember when…”.

 

We are guaranteed these remain the same. It is with some comfort that I know this.

And Mum’s Almond Bread.

It heralds Christmas.

countryhorizons_almondbreadsliced

I have never attempted to bake it, and I haven’t for this article. I am not sure I can fold the love of a grandmother’s hug into the loaf as much as my mum can.

But I can share the recipe with you.

There are a few steps and you need to plan ahead to allow the loaf to cool for a few days.

countryhorizons_almondbreadloaf2
The loaf, allow 2 days for it to cool

But it is so worth it!

It also makes a great gift, wrapped and sealed with a Christmas bow.

 

ALMOND BREAD

3 egg whites                      1 cup plain flour

½ cup castor sugar          125 grams whole unblanched almonds

and then….

Beat egg whites until soft peaks form.

Then gradually add sugar, beat until dissolved.

Fold in sifted flour, then almonds. (I think this is where the grandmother love is added too!)

Spoon into greased 20cm x 10cm loaf tin

Bake in moderate oven 30-40 minutes

Cool. Wrap in foil & set aside for 2 days.

Using a very sharp knife cut into wafer thin slices

Place slices on oven trays and bake in a slow oven for 45 minutes, or until lightly toasted and crisp.

Store in an air tight container.

TIP: My mum adds extra almonds, as she likes the slices packed full. The recipe may work with pistachios too?

countryhorizons_almondbreadchristmaspackage

You are welcome 😊

And happy christmas

 

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