Mamma Rosa’s Almond Bread

Mamma Rosa’s almond bread should come with a little warning: that if you eat one, you’re guaranteed to eat another four, five, or ten.   Feather light and crispy, I’ve been wanting to have a go at the recipe for sometime now – it appears in the much treasured little book she did for me. Her recipe says “a cup of this”, “three quarters of a cup of that” but her cups generally aren’t standard measure ones, they are whatever coffee or espresso cup she happens to have on hand, so I’ve attempted to convert them to grams here. They keep well in an airtight container.

almondbread (3)

Ingredients
4 egg whites
110g caster sugar
Grated rind of one small lemon
1 teaspoon vanilla extract
120g plain flour
150-180g whole almonds

Making them
1. Preheat the oven to 180 degrees fan forced. Line a loaf pan with baking paper
2. Using an electric mixer, beat the egg whites until soft peaks form. Gradually add the sugar, continuously beating, until the mixture is thick and glossy
3. Add the lemon rind, vanilla, flour and almonds and combine gently with a spoon. Pour into loaf pan and bake for 30-35 minutes, it will be slightly golden. Remove from the oven and lift the loaf onto a cooling rack. Once cool, wrap in foil and refrigerate overnight


4. The next morning, finely slice using a serrated knife or an electric slicer if you have one. Heat the oven to 140 degrees, lay the slices out on trays lined with baking paper and bake for 25-30 minutes until golden, turning over half way through

almondbread

3 thoughts on “Mamma Rosa’s Almond Bread

  1. Francesca

    Ah Signorina, it’s a happy day for me when you do a Mama Rosa post, AND include the glorious original. These look yummy and I love almond biscotti. A tazza I can cope with- but when I get Italian recipes that mention a bicchiere di qualcosa, I go mental.

    Reply

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