Sunday, December 21, 2014


~ Torani

1/2 c. sliced almonds
1/2 c. unsalted butter, room temperature
1/4 c. sugar
3/4 c. almond syrup
1 c. sour cream
1 egg
1 3/4 c. flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 t. cinnamon

Preheat oven to 350 degrees. Grease three 5x2-inch pans or one 9x5-inch loaf pan.

Place almonds on a rimmed baking sheet and bake eight minutes or until golden brown. Finely chop and set aside.

In a large bowl, beat the butter and sugar until fluffy. Add syrup, sour cream, and egg, beating until combined.

In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon together.

Add wet ingredients and chopped almonds to dry ingredients, stirring until just combined. Pour batter into pan(s) and place in oven. Bake mini loaves 35-40 minutes, rotating once after 15 minutes, or one regular loaf for 45-50 minutes, removing when a toothpick inserted into the center of a loaf comes out clean. Transfer to wire rack to cool completely.

Notes: The original Torani recipe includes making a glaze for the bread and then topping it with extra toasted almonds and maraschino cherries, which we don't do, but you could get the scoop on that by clicking the link at the top of this post. Torani obviously expects you to use their almond syrup in this recipe, but we've used homemade almond syrup and it tasted great. 

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