Twice Baked Walnut Bread
- 3 large eggs
- ¼ cup sugar
- 1 cup flour
- 125g or 1 ¼ cups walnuts
Preheat the oven to 160°C.
Line a loaf tin (approx 20cm x 10cm) with baking paper.
In a bowl, whisk together the eggs and sugar until well mixed. Fold in the flour and walnuts taking care not to over mix. Spread the mixture into the prepared loaf tin.
Bake for 45 minutes until lightly coloured. Cool on a wire rack.
Wrap the loaf in tinfoil and refrigerate over night.
Preheat the oven to 150°C. Using a sharp knife, cut the bred into very thin slices, about a quarter of a centimetre in thickness, and lay out on a baking tray lined with baking paper. You will need two trays.
Bake for 20-25 minutes until browned, watching them in the last 5 minutes as they burn easily. Cool on a wire rack. Store in an airtight container until needed.