• Partnered with
  • Makes 54 Slices
  • 15 mins prep
  • 70 mins cook

Almond and lemon bread

Almond and Lemon Bread

Perfect served with a mug of tea or coffee after a delicious meal, this Italian sweet treat will be the perfect night-cap to your meal.


Almond and lemon bread

  • light olive oil cooking spray
  • 3 egg whites
  • 1/2 cup caster sugar
  • 1 1/2 tbsp finely grated lemon zest
  • 1 cup gluten-free plain flour
  • 3/4 cup almond kernels


Almond and lemon bread

  1. Preheat oven to 180°C (160°C fan-forced). Spray a 25 x 7.5cm (base measurement) bar pan with oil. Line base and 2 long sides with baking paper, extending paper at long sides for handles.
  2. Using an electric mixer, beat egg whites in a medium clean, dry bowl until soft peaks form. Gradually add sugar, beating well after each addition, until sugar dissolves. Add zest; whisk until just combined.
  3. Sift flour over egg-white mixture; add almonds. Fold flour and almonds into egg-white mixture until just combined. Spread mixture into prepared pan. Using wet fingers, smooth surface. Bake for 30 minutes or until a skewer inserted at centre comes out clean. Remove from pan. Cool on a wire rack.
  4. Reduce oven temperature to 120°C (100°C fan-forced). Using a serrated knife, cut loaf into 5mm-thick slices. Place slices, in a single layer, on a large baking tray. Bake for 40 minutes or until dry, crisp and light golden. Cool on tray.

Average rating

5 ratings
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