Magenbrot

Method

Cream together butter and caster sugar until pale and fluffy, then beat in eggs one at a time. Sift flour, baking powder, cinnamon, cloves and salt together, then fold into the creamed mixture until well combined. Fold through the blanched almonds carefully. Shape the dough into a loaf roughly 25cm long and 8cm wide on a lined baking tray, then bake at 180°C for about 30-35 minutes until golden and a skewer comes out clean. Allow to cool slightly, then slice diagonally into 2cm thick pieces. Place slices cut-side down on the baking tray and return to the oven at 150°C for 15-20 minutes, turning halfway through, until they become crispy and lightly toasted. Once completely cooled, dust generously with icing sugar.