| Recipe Ingredients: |
| 1/4 |
cup finely chopped Slivered Almonds |
| 1/2 |
cup sugar |
| 2 |
tablespoons margarine |
| 4 |
egg whites, lightly beaten |
| 2 |
teaspoons almond extract |
| 2 |
cups all purpose flour |
| 2 |
teaspoons baking powder |
| 1/4 |
teaspoon salt |
Cooking Directions: |
| 1. |
Preheat oven to 375F. Place almonds in small baking pan. Bake 7 to 8 minutes or until golden brown. (Watch almonds carefully. They burn easily.) Set aside.
|
| 2. |
Beat sugar and margarine in medium bowl with electric mixer until smooth. Add egg whites and almond extract; mix well. Combine flour, baking powder and salt in large bowl; mix well. Stir egg white mixture and almonds into flour mixture until well blended.
|
| 3. |
Spray two 9X5-inch loaf pans with nonstick cooking spray. Evenly divide dough between prepared pans; spread dough evenly onto bottoms of pans with wet fingertips. Bake 15 minutes or until knife inserted in centers comes out clean. Remove from oven; turn out onto cutting board
|
| 4. |
As soon as loaves are cool enough to handle, cut each loaf into 16 (1/2-inch-thick) slices. Place slices on baking sheets covered with parchment paper or sprayed with cooking spray. Bake 5 minutes; turn over. Bake 5 minutes more or until golden brown. Serve warm or cool completely and store in airtight container.
|
