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Marzipan Toasts

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Ingredients
  Sugar 50 Gram (1/4 Cup)
  Warm milk 250 Milliliter (1 Cup At 110°F, 43°C)
  Active dry yeast 1⁄2 Ounce (2 Packages, 1/4 Ounce Each)
  All purpose flour 500 Gram (3 1/3 Cups)
  Salt 1⁄2 Teaspoon
  Butter/Margarine 50 Gram (4 Tablespoon)
  Eggs 2
  Grated lemon peel 1⁄2 Tablespoon (Peel Of 1/2 Lemon)
  Ground almonds 100 Gram (1 Cup)
  Powdered sugar 80 Gram, sifted (Scant 3/4 Cup)
  Egg white 1
  Rum 1 Tablespoon
Directions

To make yeast dough, stir 1 teaspoon sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour, remaining sugar and salt into a large bowl.
Melt butter or margarine; cool slightly.
Lightly beat butter or margarine, eggs and lemon peel into yeast mixture.
Pour into flour mixture, combining to make a dry dough.
On a floured surface, knead dough until smooth.
Cover and let rise in a warm place 15 minutes.
Grease 2 cylindrical-shaped or Balmoral cake pans, or two 8-1/2x4-1/2-inch (22x11-cm) loaf pans.
Knead risen dough lightly.
Form into 2 rolls.
Shape rolls to fit greased pans.
Let rise in a warm place until doubled in size.
Preheat oven to 425°F (220°C).
Bake 25 to 35 minutes or until loaves are golden brown and sound hollow when tapped on undersides.
Turn out loaves onto a rack to cool overnight.
Preheat broiler.
Cut cooled loaves into thick slices.
Arrange on broiler pan and toast on 1 side.
Cool.
To make topping, put almonds, powdered sugar, egg white and rum into a medium bowl.
Mix to a smooth spreading consistency.
Spread mixture on untoasted sides of bread slices.
Toast under the broiler until lightly browned.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Interest: 
Everyday

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