Mamma Rosa Almond Bread
Mum is known amongst the local Italian community & the Paesani as the queen of baking. She does it with ease, looks effortless and once you get started with one it’s hard to stop! Mamma Rosa Almond Bread.
Ingredients 8
3 egg whites
1 pinch salt
120 g caster sugar
1 lemon, zested
1 tbsp lemon juice
150 g plain flour, sifted
1 shot glas Cointreau
150 g almonds, whole
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Method 7
Separate the and beat with a mixer. Add a pinch of and gradually add the .
Once the mixture is thick and silky, add the zest of one whole and a tablespoon of juice.
Sift the into the egg mixture, then add the . Gently fold the flour into the . Add whole .
In a lined baking tray, add the biscuit mix. Bake until just golden at 180 degrees for 30-40 minutes. Remove from the oven and allow to cool. Place in the fridge covered in cling film.
Mum leaves the cooked biscuit loaf in the fridge overnight. Then removes it and using a slicer (a sharp knife is fine), thinly cut the biscuits and lay them onto a lined baking tray.
Place back into the oven at 180 degrees. Keep an eye on the thin biscuits as they brown very quickly.
Remove from the oven and allow to cool. Once cooled, they will be very crispy. Serve with un bello caffè!
