I love the taste of these simple loaves. Sometimes I add sliced almonds to the topping, but not this time. I made them into 8 mini-loaves and just poured the extra batter into a regular loaf pan. That loaf was very short, but still tasted good. SWEDISH ALMOND LOAVES
3 c. flour
2 c. sugar
2 t. baking powder
1/2 t. salt
½ c. butter
1 T. almond extract
1 c. milk
Preheat oven to 350 º. Grease two 8” x 4 1/2” loaf pans and set aside. Combine dry ingredients in large mixing bowl. Cut in butter until fine crumbs are formed. Remove 1/3 cup crumbs and set aside.
Beat eggs in small bowl. Make well in center of dry ingredients and add eggs, almond extract, and milk. Mix until dry ingredients are wet. Spread batter into prepared loaf pans. Sprinkle reserved crumbs on top. Bake for 45 minutes or until toothpick in center comes out clean. (It will look done on the outside before the inside is baked.) Let loaves cool in pans 10 minutes. Remove from pans. Wrap in plastic wrap until serving.
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