Lemon Almond Bread Recipe 445 Food

LEMON & ALMOND SHORTBREAD BARS

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 20cm square loose-bottomed cake tin with baking parchment. Tip the butter, sugar and a pinch of salt into a large bowl, and beat with an electric whisk until pale and fluffy. Add the flour, ground almonds and milk. Use a wooden spoon and then your hands to bring the mixture together to form a dough.
• Use your fingers to spread the shortbread dough over the bottom of the tin, right into the corners. Bake for 35 mins until golden.
• Meanwhile, prepare the lemon topping. Whisk the lemon juice and eggs together in a jug. In a bowl, combine the sugar, flour and zest. Strain the lemon mixture through a sieve onto the sugar mixture and whisk to combine.
• When the tin is cool enough to handle, wrap the outside tightly in foil - this will prevent the lemon mixture seeping out. Pour over the shortbread and return to the oven for 15 mins. Scatter over the almonds and bake for another 5 mins until the topping has set. Cool completely in the tin, then lift out, dust with icing sugar and cut into bars. Will keep in the fridge for up to 3 days.

LEMON ALMOND BREAD

Steps:

• Preheat oven to 350 degrees F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
• In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
• In a separate medium bowl, combine the almond milk, oil, eggs, 1 teaspoon lemon juice, vanilla, and almond extract.
• Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into prepared loaf pan.
• Bake for 55-60 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
• While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar, 1 1/2 tablespoons lemon juice, and almond extract. Whisk until smooth. Drizzle the glaze over the lemon almond bread. Sprinkle sliced almonds over the bread. Cut and serve.

ALMOND BREAD

Steps:

• Beat egg whites until very stiff.
• Gradually add sugar and beat until of meringue consistency.
• Fold in flour and whole almonds.
• Put in lightly greased, lined loaf tin.
• Bake in a 325 degrees oven for 40 to 50 minutes.
• Leave in tin until completely cold.
• Take out of tin and wrap in foil and store in refrigerator for one or two days.
• With a very sharp knife cut loaf into wafer thin slices.
• Place on cookie sheets and put in slow oven (250 degrees) for about 45 minutes, until dried out. Cool and store in airtight container.
• Will keep for 3 or 4 months.

LEMON ALMOND TEA BREAD

Steps:

• Beat softened butter at medium speed with mixer. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs one at a time, beating until just blended after each egg.
• Stir together flour, baking powder and salt. Alternate with milk and add flour mixture to butter mixture. Beat on low speed, begin and end with flour mixture. Stir in 1 tablespoon lemon rind and 1/2 teaspoon almond extract.
• Spoon into greased and floured 8x4 loaf pan.
• Bake at 350 for 1 hour or until wooden pick stuck in center comes out clean. Let cool in pan for 10 minutes, then cool on wire rack.
• For Glaze: Stir together powdered sugar and lemon juice until smooth. Spoon over top of bread and let it drip down the sides. Stir together remaining tablespoon of lemon rind and tablespoon of granulated sugar. Sprinkle on top of bread while glaze is still wet.