Almond Bread

Preheat the oven to 180 degrees C.

Beat the egg whites until stiff without being dry. Once they are stiff, continue beating adding the sugar gradually. If you prefer the biscuits a bit sweeter you can add more sugar. Continue beating until the mixture is thick and glossy. Using a metal spoon fold in the almonds, Callebaut cocoa nibs, flour and vanilla essence. Turn into a well greased loaf tin.

Bake for 30 minutes until pale and golden. Then remove from oven and leave them to cool in the pan. Once cooled, wrap in foil and put in the fridge overnight. This helps with the slicing the following day.

Next day, cut the bread into thin slices and place on a baking rack or a tray covered with baking paper. Bake in a preheated oven at 150 degrees C until pale golden and crispy. Cool and store in an airtight container.