ANNOUNCING: Change is part of life, and apparently, it's part of blogging, too. As of September 5, 2013, I'm merging The Virtual Goody Plate with Disco Mom Takes on the World and whatever else may henceforth spill from my fingertips (and kitchen), into one great new blog. I hope you'll join me there in exclaiming, "THIS IS AWESOMELAND."
Thursday, October 18, 2012
I do love me some almond flavor, though. Whether it's almond extract, ground almonds, or in this case, almond paste (wow, yum), I love that heightened fruity sweetness almonds bring to whatever they grace. This bread is heaven with a mug of European drinking chocolate, or chamomile tea. Simply elegant.
Almond Bread (print recipe)
Makes one 9 x 5-inch loaf
6.75 ounces all-purpose flour (about 1 1/2 cups)
1 1/2 tsp baking powder
1/2 tsp salt
2/3 cup granulated sugar
2 T butter, softened
2 T canola oil
1 (7-ounce) package almond paste
2 large eggs
1/2 tsp vanilla extract
1/2 cup plus 1 T 2% reduced-fat milk, divided
Baking spray with flour
1/4 cup sliced almonds
1/3 cup powdered sugar
Dash of salt
1. Preheat oven to 350.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Place granulated sugar and next 3 ingredients (through almond paste) in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add eggs, 1 at a time, beating well after each addition; beat in vanilla. Beating at low speed, add flour mixture and 1/2 cup milk alternately to butter mixture, beginning and ending with flour mixture; beat just until combined.
3. Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray; sprinkle with sliced almonds. Bake at 350 for 50 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool in pan on a wire rack 10 minutes. Remove from pan; cool on wire rack.
4. Place powdered sugar in a small bowl. Add remaining 1 T milk and dash of salt; stir with a whisk until smooth. Drizzle glaze over top of bread; let stand until set.
Recipe from Cooking Light, October 2012
1 year ago: Butterfinger Cookies
2 years ago: Peanut Butter and Chocolate Crispy Squares
3 years ago: Lemon-Anise Biscotti