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Paste:*
¾ cup blanched almonds
½ cup granulated sugar
2 tablespoons, plus 1 teaspoon water
¼ teaspoon pure 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
container 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, eggs, 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.
*Almond paste can also be purchased in the baking section of many grocery or gourmet stores.
Nutritional information per serving:
Calories 237 (49% from fat) • carb. 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 1 loaf (12 servings)
Preparation: 20–25 minutes, plus 2½ hours baking and cooling
Bread:
nonstick cooking spray
½ cup sliced almonds
1¼ cups unbleached, all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
¼ teaspoon baking soda
¾ pound ripe pears, peeled, cored,
cut into 1-inch pieces
2 large eggs
¾ cup prepared almond paste
1
⁄
3
cup unsalted butter, softened,
cut into 1-inch pieces
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