Click LIKE to receive recipe updates on Facebook


Singapore home cooking/ baking/ food & recipe blog features more than 500 tried & tested, quick & easy kid friendly recipes with steps by steps tutorial.

If you're a company looking for possible collaboration, feel free to send me a message via Miki's Food Archives Facebook Fan Page or email to

Wednesday, 30 July 2014

Crispy Almond Bread 杏仁脆饼

There are so many varieties of biscuits and sweeties served during chinese new year. Almond Bread is one of it and it's the only biscuit I eat during chinese new year. At first, I thought I was eating biscotti, but after I google and checked, it's actually different. Almond Bread is similar to biscotti but the ingredients used were different. Almond Bread uses egg whites where as biscotti uses whole eggs. I have yet to try on biscotti's recipe. Perhaps will try on it one day.
Yes, I am a 'picky biscuit eater'. I don't like any of the butter cookies but I like this a lot because it's not oily, well basically no oil added in it and it's a guilt-free snack! Once I started eating 1, I can't stop munching and munching more.....It's very crunchy and packed with nutrients, almond nuts are nutritious. So I made this for my son to eat during snack time in kindergarten. I kept this in an air tight container, whenever I pack his snack box, I just add 3-4 pieces in it.  


3 Egg Whites 蛋白 3粒

120g All Purpose Flour (sifted) 面粉 120克 (过筛)

90g Castor Sugar 糖 90克 

120g Whole Almonds 杏仁 120克

Preheat oven 180'C 预热烤箱 180度

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 



1. In a stand mixer, whisk egg whites in medium speed till foamy. Gradually add in sugar then whisk in high speed till stiff.

2. Stir in sifted flour and almonds.

3. Pour mixture in a lightly greased dish. 

4. Bake 180'C for 30 minutes till light brown.

5. Remove from oven, let it cool in the dish.

6. When it's completely cooled, remove from dish and sliced thinly. 

7. Place on a lined tray, bake 130'C for 35-40 minutes till crispy and crunchy. (Baking time depends on the thickness).

8. Let it cool completely before storing in an air tight container.

9. The left over bread (before slicing), can wrap with aluminum foil and keep in the freezer for 1-2 weeks. 

If you like my recipe, click hereLIKE & follow Miki's Food Archives Facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

Some feedback from those who have tried this recipe:

By Jacque Ho

By Jacque Ho

By Veronica Arrieta

By Lai Lai

By Li Li Low

By Monica Lau

By Chong Siew Ping

By Sui Wan Pearl Wang

By Yanting Chen

By Calyn Kuan

By Wee Kim Lee
By Phyllis Ang

Related Posts Plugin for WordPress, Blogger...