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
No comments:
Post a Comment