Almond Bread (Mandelbrød)

12-14
Servings
30m
Prep Time
45m
Cook Time
1h 15m
Ready In


"A Danish quick bread."

Original recipe yields 12-14 servings
OK
  • FOR GLAZE

Nutritional

  • Serving Size: 1 (73.6 g)
  • Calories 253.6
  • Total Fat - 7 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 62.3 mg
  • Sodium - 196.3 mg
  • Total Carbohydrate - 45.4 g
  • Dietary Fiber - 2.1 g
  • Sugars - 33.6 g
  • Protein - 4.7 g
  • Calcium - 83.3 mg
  • Iron - 1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Warm a heavy skillet over medium heat. Add chopped almonds and stir constantly until they are lightly browned. Allow to cool.

Step 2

Preheat oven to 375F. Coat a 9-inch loaf pan with nonstick cooking spray.

Step 3

Beat the eggs with the sugar until pale and thick, about 2 minutes.

Step 4

Sift in the flour, baking powder and salt into the egg mixture and stir to a smooth batter.

Step 5

Mix in the toasted almonds and put batter into prepared pan. Bake for 45 minutes, or until set in the center.

Step 6

Cool on a wire rack.

Step 7

To make the glaze, mix powdered sugar with the softened butter, extract, and heavy cream until smooth. Frost top of bread.

Tips & Variations


No special items needed.

Related

Smells Like Salad

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. :)

(4 Sep 2017)