From my story, “Fontainebleau Fantasy”
Yields approximately 24 pieces
Grated rind of 3 clementines
1 1/3 cups blanched, sliced almonds
3 egg whites
½ cup superfine sugar
¾ cup all purpose flour, sifted
- Preheat your oven to 350˚F
- Prepare a 10”x 5 ½ “ x 3” loaf pan by spraying with non-stick spray (or butter) and line with parchment paper
- Sift the flour
- Spread the almonds in a single layer on a cookie sheet and toast in the pre-heated oven for 2 to 3 minutes or until lightly toasted.
In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites until just before stiff peaks form.
With the mixer running, gradually add the superfine sugar until the egg whites become thick and shiny and the sugar is completely dissolved.
Add the Clementine rinds, and beat for just a few seconds to distribute the rind throughout the eggs whites.
Add the sifted flour and the toasted almonds, and using a rubber spatula, fold them into the egg whites just until lightly combined.
Transfer the batter to the prepared loaf pan, making sure to spread the batter evenly throughout the pan, and making sure the top is smooth.
Bake in the preheated oven for 25 minutes. The top should be lightly browned and the edges should be dry. Cool completely.
Slice the cooled loaf into ¼ “ slices, transfer the slices to a parchment-lined cookie sheet, and toast in a pre-heated 300˚F oven until browned to the “toasty” color of your choice. (The picture above shows the mandel bread toasted to medium well—my preference.)
Cool completely before serving.