Almond Bread

It was very tasty but - made as written - just a bit underdone. Probably needed another 5 minutes.

I live at high altitude (6,200') and the only adjustment I made was slightly reducing the amount of baking powder. Following others' suggestions, I broke up the almond paste in my mixer before adding the other ingredients. I also added a scant 1/2 teaspoon of almond extract. Taste and texture of the finished cake were excellent - whole family loves this recipe.

I made exactly as written, and it is delicious! Almond Paste is on sale at my local grocer and I'm trying to balance stocking up with adhering to Weight Watchers eating plan. This is more like a pound cake and 1/16 is a serving (a teeny serving). I just made a loaf to donate to Hurricane Sandy evacuees. To make festive, I'll add the glaze and sprinkle with green sugar. I'm confident it will sweeten someone's Brooklyn holiday.

If I didn't know any better, I would totally think this was almond flavored pound cake! Taste and texture are telling my brain pound cake without all the fat and calories; yeah! I forgot to add the almonds on top and didn't bother with glaze; still delicious=D

This is an awesome recipe! I've already eaten half the loaf and I only made it last night...It's so moist and flavourful. I definitely agree with comments about cutting the marzipan with the sugar before beating in the other ingredients - I forgot to do that and it took a while to mix. Next time I make this I will add cherries and some almond extract for even more flavour as well as a ribbon of marzipan through the middle. Does anyone know if almond flour/meal could be substituted for some of the flour, maybe 1/4 to 1/2 cup? I didn't bother with the glaze, I think it would have been too sweet.

This is excellent. I used a pastry blender to mix the sugar and almond paste and then beat in the next two ingredients in that step. What a delicious bread!

We enjoyed this cake although I didn't make the glaze as it seemed fine without it. I will definitely use the tip above and cut up the almond paste before using it. It came out of the can in a clump and I think I can see those clumps in the bread. Very tasty and can be used for a special occasion.

Our tip: we followed Jacques Pepin's way with the almond paste, broke into large chunks and into the food processor with the sugar and pulsed til sandy. Then your choice -- either put in bowl and follow recipe using mixer or continue using the food processor to make the batter. Very good, served with broiled, honey-brushed plums.

This was such a hit that I made it twice in two weeks. We ate one at home and I brought the second to work. Even people who don't like me dropped by my desk, so they could have a piece! I found the almond paste difficult to work with, though. I would recommend about 30 seconds in the microwave to soften it before beating, then you won't have it all over the walls when it hits the beaters.

Delicious, moist, dense - like a pound cake with a lot less guilt! I made as is, just skipped the glaze because I thought it would be too sweet, and it is perfect as is. Will definitely go into my baking rotation.

Easy to make. It tasted really good, too! I have never worked with almond paste before but it is an easy to use ingredient.