Lemon Almond Pull-Apart Bread

Lemon Almond Pull Apart BreadImagine melt-in-your-mouth lemon sugar sandwiched between layers of soft, flaky biscuits. Then imagine it drizzled with lemon icing for a sweet finishing touch. Doesn’t that sound amazing? Well it is!

LemonPullApartBread3To give you an idea of how delicious this really is, I made a loaf this weekend and it was nearly gone in 24 hours. It’s so easy to grab a slice on the way through the kitchen that it practically grew legs and walked away!

LemonPullApartBread2

This gorgeous loaf of lemon and almond bread is the perfect sunshiny treat for a hot, summer day. Enjoy!

Lemon Almond Pull-Apart Bread

  • Servings: 16
  • Time: Prep Time 15 minutes; Bake Time 40-45 minutes
  • Print

Ingredients

  • 1 can (16.3 oz.) Pillsbury Grands flaky layers original refrigerated biscuits (8 biscuits)
  • 3 tablespoons grated lemon zest (from 2-3 lemons)
  • 6 tablespoons granulated sugar
  • 2 tablespoons butter, softened
  • 1 (2 oz.) package sliced almonds, toasted, divided
  • 1 cup powdered sugar
  • 1 tablespoon butter, melted
  • 2-3 tablespoons fresh lemon juice

 

Directions

  1. Heat oven to 350°F. Spray 9×5-inch loaf pan with cooking spray.
  2. For lemon sugar, in a small bowl, combine lemon zest and granulated sugar; set aside.
  3. Separate dough into 8 biscuits. Separate each biscuit into 2 layers, to make total of 16 thin biscuits.
  4. To assemble loaf, brush some of the softened butter onto each biscuit. Sprinkle about 2 teaspoons lemon sugar and about 1 tablespoon almonds on top of each biscuit.
  5. Stack biscuits in 4 piles of 4 biscuits each. Place stacks on their sides in a row in the loaf pan, making sure sides without filling are on both ends touching the pan. It should look like a 16-layer sandwich with no filling on the outside ends.
  6. Bake 40-45 minutes or until loaf is deep golden brown and center is baked through.
  7. Cool loaf in the pan for 10-15 minutes. If necessary, run knife around edges to loosen loaf from pan. Carefully turn pan upside down on serving platter to release loaf.
  8. While bread is cooling, in a small bowl, combine powdered sugar and melted butter. Add enough lemon juice to create an icing consistency. Spread icing on top of loaf. Sprinkle with remaining almonds.

Comments

  1. alifemoment says:

    Wow this recipe is very interesting, delicious ingredients and beautiful photos!

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