Choco-Almond Tea Loaf
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Ingredients
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1/2 cup Mandelin Blanched Whole Almonds or Blanched Slivered Almonds, toasted
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1/4 cup butter
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2/3 cup sugar
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2 eggs
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1/4 teaspoon almond extract
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1-1/4 cups sifted all-purpose flour
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2-1/2 teaspoons baking powder
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1 teaspoon salt
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1/2 teaspoon cinnamon
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1/4 teaspoon nutmeg
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1/2 cup whole wheat flour
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1/2 cup milk
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1 square (1 oz) semi-sweet chocolate, grated
Directions
Finely chop almonds.
In a mixing bowl, cream butter with sugar, eggs and almond extract until light.
In a separate bowl, re-sift all-purpose flour with baking powder, salt, cinnamon and nutmeg; stir in whole wheat flour.
Add dry ingredients to creamed mixture alternately with milk, blending smooth. Stir in grated chocolate.
Turn into greased loaf pan (8 ½ x 4 ½ x 2 5/8 inches). Bake below oven center at 350 degrees, 50 to 55 minutes, until loaf tests done. Let stand in pan 10 minutes, then turn out onto wire rack to cool thoroughly before cutting.
Recipe Note
Almond Board of California