Recipe by PJ Pickles
"I have to admit, I always wanted to keep this recipe to myself but everyone has shared so much over the year. This is an almond-filled Easter bread adorned with Easter eggs and almonds. The thing about this recipe is, if you make 2 you might as well make 8. It takes time so this year I was able to start the tradition with my nieces who will be helping me. I swear that this is the greatest Easter bread."
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warm water - 100 to 110 degrees F (40 to 45 degrees C)
2 (.25 ounce) envelopes
4 1/2 cups
sifted all purpose flour, divided
1 (12.5 ounce) can
almond cake and pastry filling (not almond paste)
dyed hard-cooked Easter eggs
additional white sugar for sprinkling, or as desired
sliced almonds, divided
I hope everyone enjoys it, the process does take awhile but it pays off, let the dough rise and follow the directions first time out.
* Percent Daily Values are based on a 2,000 calorie diet.
Almond Easter Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 479
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