Name: Peppered fig and almond bread
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 2 egg whites, at room temperature; 1/4 cup caster sugar; 3/4 cup plain flour; 1 teaspoon cracked black pepper; 1/2 cup raw almonds; 8 dried figs, chopped

Ingredients

2 egg whites, at room temperature

1/4 cup caster sugar

3/4 cup plain flour

1 teaspoon cracked black pepper

1/2 cup raw almonds

8 dried figs, chopped

Method

1.Preheat oven to 180°C or 160°C fan forced. Line a baking tray with baking paper.

2.Using an electric mixer, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, beating well after each addition, until sugar dissolves. Fold in flour, pepper, almonds and fig.

3.Transfer dough to a baking tray. Using damp hands, shape mixture into a 26x8cm log. Bake for 30 minutes or until firm to touch. Cool on tray for 5 minutes. Transfer to a wire rack to cool completely.

4.Reduce oven temperature to 150°C or 130°C fan forced. Using a serrated knife, cut bread into 5mm slices.

5.Transfer to 2 baking trays lined with baking paper. Bake, turning halfway through cooking, for 25 minutes until light golden, dry and crisp. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. Serve.

Make ahead: Prepare bread up to the end of Step 3. Wrap in foil; store at room temperature for up to 2 days before baking again. For a sweet variation, omit pepper. No waste: After separating eggs, freeze the yolks for up to 1 month. Use in baked custard, quiche or pastry.
Note

Woman's Weekly Food

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Ingredients

Method

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