Recipe by Cooking Light December 2010


Credit: Andrea Dorsey; Styling: Mindi Shapiro Levine

Recipe Summary

24 servings (serving size: 1 (2 1/2-inch square) piece)


Ingredient Checklist


Instructions Checklist
  • Combine first 3 ingredients in a small saucepan; bring to a boil over medium-high heat. Cook 1 minute or until golden. Drain nut mixture through a fine sieve into a bowl, reserving oil. Toss nuts with 1/8 teaspoon salt and red pepper in a bowl.

  • Combine milk, granulated sugar, and yeast in a large bowl; let stand 5 minutes or until bubbly. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add reserved oil, 7 ounces flour (about 1 1/4 cups), 1 teaspoon salt, and egg yolk to yeast mixture; beat with a mixer at low speed until combined. Gradually add remaining 9 ounces flour (about 2 cups) to oil mixture; beat at low speed until a soft, elastic dough forms (about 3 minutes). Press dough into a jelly-roll pan coated with 1 1/2 tablespoons oil. Cover with plastic wrap; let rise in a warm place (85°) for 40 minutes or until almost doubled in size.

  • Preheat oven to 350°.

  • Press dough gently with fingertips. Combine remaining 1 1/2 teaspoons oil, powdered sugar, honey, and egg white; stir with a whisk until smooth. Gently brush dough with half of egg white mixture. Bake at 350° for 20 minutes. Remove pan from oven. Brush top of bread with remaining egg white mixture; sprinkle with almonds. Bake an additional 10 minutes or until golden brown. Remove from pan; cool 10 minutes on a wire rack.

Nutrition Facts

137 calories; fat 7.1g; saturated fat 1g; mono fat 4.9g; poly fat 0.9g; protein 2.9g; carbohydrates 15.5g; fiber 0.8g; cholesterol 8mg; iron 1mg; sodium 119mg; calcium 21mg.