August 08, 2017
Breads, Nuts/Seeds, Almond,
Scandinavian, Easy/Beginner Cooking, Entertaining, Oven Bake, Vegetarian, Quick Breads, Flour, Kosher Dairy more
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"A Danish quick bread."
Warm a heavy skillet over medium heat. Add chopped almonds and stir constantly until they are lightly browned. Allow to cool.
Preheat oven to 375F. Coat a 9-inch loaf pan with nonstick cooking spray.
Beat the eggs with the sugar until pale and thick, about 2 minutes.
Sift in the flour, baking powder and salt into the egg mixture and stir to a smooth batter.
Mix in the toasted almonds and put batter into prepared pan. Bake for 45 minutes, or until set in the center.
Cool on a wire rack.
To make the glaze, mix powdered sugar with the softened butter, extract, and heavy cream until smooth. Frost top of bread.
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You post the best quick bread recipes, Mikekey! I love that the almonds are toasted first. It only enhances the flavor. As usual, I baked the bread as two "mini-loaves" and sorry to say that I skipped the glaze for the simple reason that I dislike glaze. A glaze does add a pretty presentation though-that I will admit! Served for elevenses with tea, watermelon and peaches. Perfect! Prepared for CQ 2017/Scandinavia. :)