An almond-lover's delight, little quick bread loaves are loaded with almonds, almond paste, and amaretto almond liqueur.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 5 small loaves
Ingredients:
- 2 cups flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup amaretto liqueur, plus additional for brushing
- 1/2 cup milk
- 1/2 cup unsalted butter, at room temperature
- 8 ounces almond paste, at room temperature
- 1-1/3 cups sugar, plus additional for sprinkling
- 3 eggs
- 1/4 cup sliced blanched almonds
Preparation:
Preheat oven to 350 F. Butter and flour 5 mini-loaf pans (5 x 3 inches).
Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
Combine amaretto and milk. Set aside.
In a large bowl, cream butter and almond paste together. Beat in sugar a little at a time. Add eggs, one at a time, beating until combined.
Add flour to the butter mixture a little at a time, alternating with amaretto milk, and ending with flour. Beat just until mixed.
Divide batter between mini-loaf pans. Sprinkle with almonds and sugar. Bake 40 to 45 until a toothpick inserted in the center comes out clean. Remove amaretto almond loaves from pans and cool on racks to room temperature. Brush with additional amaretto, if desired.
Yield: 5 small loaves
Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
Combine amaretto and milk. Set aside.
In a large bowl, cream butter and almond paste together. Beat in sugar a little at a time. Add eggs, one at a time, beating until combined.
Add flour to the butter mixture a little at a time, alternating with amaretto milk, and ending with flour. Beat just until mixed.
Divide batter between mini-loaf pans. Sprinkle with almonds and sugar. Bake 40 to 45 until a toothpick inserted in the center comes out clean. Remove amaretto almond loaves from pans and cool on racks to room temperature. Brush with additional amaretto, if desired.
Yield: 5 small loaves
