Almond Amaretto Mini-Loaves Recipe
- 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
Prep Time: 15 minutes Cook Time: 40 minutes
Total Time: 55 minutes Yield: 4 to 6 small loaves
Preheat oven to 350 F. Butter and flour mini-loaf pans.
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 third at a time, alternating with amaretto milk, and ending with flour. Beat just until mixed.
Fill mini-loaf pans three-fourths full. Sprinkle with almonds and sugar. Bake 45 minutes or 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: 4 to 6 loaves, depending upon the size of your mini-pans