Almond Amaretto Loaf


Almond Amaretto Loaf is a lightly sweetened bread flavored with amaretto and filled with almonds, then drizzled with an amaretto glaze.

Intermediate Serves
3-3/4 to 4 cups all-purpose flour
1/4 cup sugar
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
3/4 teaspoon salt
1 cup milk
1/4 cup butter or margarine
1/4 cup amaretto liqueur
2 teaspoons lemon juice
1 egg
1/2 cup sliced almonds, toasted and chopped
1 cup powdered sugar, sifted
2 tablespoons amaretto liqueur
1 to 2 tablespoons milk
1/4 cup sliced almonds, toasted
Combine 1 cup flour, sugar, undissolved yeast, and salt in a large mixer bowl.  Heat milk, butter, amaretto liqueur, and lemon juice until very warm (120° to 130°F).  Gradually add to flour mixture.  Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Add egg and 1/2 cup flour; beat 2 minutes at high speed.  Stir in chopped almonds and enough remaining flour to make a soft dough.  Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.  Cover; let rest 10 minutes.
Roll dough to 12 x 8-inch rectangle.  Beginning from short end, roll up tightly as for jelly roll.  Pinch seam and ends to seal.  Place seam side down, in greased 9 x 5-inch loaf pan.  Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375°F for 35 to 40 minutes or until done.  Remove from pan; cool on wire rack.  Drizzle with Amaretto Glaze; sprinkle with sliced almonds.
Amaretto Glaze:  Stir powdered sugar, amaretto liqueur and milk in a small bowl to make glaze of drizzling consistency.
Total Time
Rise Time 1 hour
Bake Time 40 to 45 minutes

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