Orange almond bread from The Complete Cook: The New Kitchen Classic for Today's Cook (page 332) by Susan Tomnay and Australian Women's Weekly

  • egg whites
  • blanched almonds
  • Show all ingredients...

  • EYB Comments

    'Bread' is baked twice and must be refrigerated at least three hours between bakings. It will keep well in an airtight container.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    'Bread' is baked twice and must be refrigerated at least three hours between bakings. It will keep well in an airtight container.

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