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Paste:
3/4 cup blanched almonds
1/2 cup sugar
2 tablespoons plus 1 teaspoon water
1/4 teaspoon almond extract
To make paste:
Insert the metal blade. Process blanched almonds and sugar until finely ground, about 60
seconds. With machine running, add water and extract; process until combined, about 45 to
60 seconds longer. Paste can be made ahead and stored in the refrigerator in an airtight con-
tainer for up to two weeks.
To make bread:
Preheat oven to 350˚F. Lightly coat one 9 x 5 inch loaf pan with cooking spray. Toast sliced
almonds on a baking sheet until lightly browned, about 8 to 10 minutes. In a small bowl com-
bine flour, baking powder, salt and baking soda; reserve.
Insert metal blade and process pears, egg, almond paste and butter until combined, about 30
seconds. Scrape bowl and process an additional 30 to 45 seconds. Add toasted almonds and
reserved dry ingredients. Pulse to combine, about 6 to 7 times. Pour into prepared pan and
bake until golden brown on top and a toothpick inserted in the center comes out clean, about
1 hour. Cool on wire rack for 30 to 40 minutes. Remove from pan and cool completely on wire
rack. For best results, wrap bread in plastic wrap and allow to rest for 24 hours before slicing.
Freezes well.
Nutritional analysis per serving:
Calories 237 (49% from fat) • carbo. 25g • pro. 5g • fat 13g
sat. fat 4g • chol. 49mg • sod. 217mg • fiber 1g
Almond-Pear Bread
Almonds and pears combine to make this rich, moist tea bread.
Makes 12 servings
Preparation: 20 - 25 minutes, plus 2-1/2 hours baking and cooling
Bread:
Cooking spray
1/2 cup sliced almonds
1-1/4 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 pound ripe pears, peeled, cored,
cut into 1-inch pieces
2 large eggs
3/4 cup almond paste, broken into 1-inch
pieces
1/3 cup unsalted butter, softened,
cut into 1-inch pieces
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 32