Revision as of 02:33, 25 November 2013

Serves: 8

Active Time: 40 minutes

Total Time: 1 hour 10 minutes

From: Fresh

Ingredients

Mashed Potato Topping

1/2 cup (1/4 lb.) butter, cut into chunks, at room temperature

1 cup plus 2 tablespoons sugar

2 large eggs

1 teaspoon almond extract

3 cups all-purpose flour

1 tablespoon ground cardamom (see note above)

2 teaspoons baking powder

1/3 cup half-and-half

1 large egg white

1/4 cup slivered almonds

Directions

Step 1

In a bowl, with a mixer on medium speed, beat butter and 1 cup sugar until well blended. Beat in the 2 whole eggs and the almond extract until completely incorporated, scraping down the sides of the bowl as necessary.

Step 2

In a small bowl, stir together flour, cardamom, and baking powder; stir or beat into butter mixture along with half-and-half (dough will be stiff). Divide dough equally between two buttered and floured 9- by 5-inch loaf pans and spread or pat level.

Step 3

Beat the egg white until foamy and brush over tops of dough. Sprinkle evenly with the almonds and remaining 2 tablespoons sugar.

Step 4

Bake in a 350° oven until tops are golden, 25 to 30 minutes. Let cool on a rack for 5 minutes, then invert pans to release loaves onto rack. Let stand until cool enough to handle, about 20 minutes.

Step 5

With a serrated knife, cut loaves crosswise into 3/4-inch-thick slices and arrange on a 10- by 15-inch baking sheet. Return to a 325° oven and bake until golden brown and firm to the touch, about 25 minutes longer. Let cool completely. Store airtight for up to 2 weeks.