Almond bread with a festive twist of pistachios and freeze-dried berries. A great gift idea or treat to have on hand.
Using an electric mixer, beat the egg whites over a medium speed for 3 minutes, or until soft peaks form. While still beating, gradually add the caster sugar, a tablespoonful at a time. Once all the sugar has been added, add the vanilla and beat until the sugar has dissolved.
Prepare the barbecue for indirect cooking over medium-low heat (170°C to 190°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
Line a small weber frying pan or 26cm x 18cm barbecue-safe baking tin with baking paper. Fold the sifted flour through the egg whites, then fold through the almonds, freeze dried berries and pistachios. Pour mixture into the lined pan.
Bake the bread over indirect medium-low heat for 35 to 40 minutes, or until lightly golden on top and the mixture has started to firm up.
Bake the bread over medium-low heat for 35 to 40 minutes, or until lightly golden on top and the mixture has started to firm up.
Once baked, remove from the barbecue and set aside to cool. Turn the barbecue off.
Once cooled, remove the bread from the pan, wrap in plastic wrap and refrigerate for 1 to 2 hours, or overnight to firm up.
Remove from the refrigerator and slice into 5mm thick slices with a serrated bread knife. Lay the slices onto lined baking trays.
Prepare the barbecue for indirect cooking over medium-low heat (170°C to 190°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
Bake each tray for 12 minutes over indirect medium-low heat or until the edges are lightly golden. Remove from the barbecue and leave to cool before serving. Store in an air-tight container.
Bake each tray for 12 minutes over medium-low heat or until the edges are lightly golden. Remove from the barbecue and leave to cool before serving. Store in an air-tight container.
