Thank you Maria for sharing this wonderful recipe with me! This Italian recipe comes via Australia.
Preheat your oven to 350F or 325F, if using your convection oven.
2 eggs
1/2 cup white sugar
In a bowl, combine 2 eggs with 1/2 cup of sugar. Mix well.
Add:
1/2 cup white flour
1/2 cup self-rising flour
1 cup whole almonds, preferably blanched
1 tsp. vanilla or almond extracts
Pour into a lightly oiled or sprayed loaf pan ( what works really well is an old metal ice-cube tray). Bake for 30 – 35 minutes.
Remove from the oven and cool overnight. Slice into thin slices, (approximately 1/8th inch) and rebake on cookie sheets for 5 minutes. Watch carefully and remove when turning light brown (slightly toasted).
Note: if you do not have self-rising flour, just add 1 tsp. baking powder to 1 cup of the white flour.
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