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“Beth Hensperger”
3hrs 30mins

Ingredients Nutrition

  • 1 1/2 pound loaf
  • 34 cup whole almond
  • 1 cup commercial eggnog
  • 1 tablespoon commercial eggnog
  • 14 cup amaretto liqueur
  • 2 large egg yolks
  • 2 tablespoons unsalted butter, cut into small pieces (or almond oil)
  • 3 cups bread flour
  • 1 tablespoon sugar
  • 1 tablespoon gluten
  • 1 14 teaspoons salt
  • 2 12 teaspoons rapid rise yeast (or 1 T. bread machine yeast)
  • Almond Confectioners Sugar
  • 1 cup blanched almond
  • 1 14 cups confectioner's sugar


  1. To make the Almond Confectioner's Sugar: place the nuts in the workbowl of a food processor with half of the confectioner's sugar; process until finely ground and fluffy.
  2. Add the rest of the sugar and process until a fine powder is created; use for dusting holiday breads and sweet rolls; you will need 1/4 cup for this recipe.
  3. Preheat the oven to 350°; coarsely chop the almonds and spread them evenly on a clean baking sheet.
  4. Bake until lightly toasted, about 5-7 minutes; remove from the oven and let cool.
  5. Place the ingredients, except the almonds, in the pan according to the order in the manufacturer's directions.
  6. Set crust on medium and program for the Basic cycle; press Start.
  7. When the machine beeps, or between knead 1 and knead 2, add the almonds.
  8. Touch and press the dough with your fingers; it should be soft and pliable.
  9. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
  10. Let cool to room temperature; then dust with Almond Confectioner's Sugar before slicing.

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