Instructions

1. STIR together cookie crumbs, flour, brown sugar, baking powder, baking soda and salt in a medium bowl.
2. COMBINE egg, milk, oil and almond extract in a small bowl. Add to dry ingredients all at once. Stir until just combined.
3. FINELY CHOP 1/2 cup of almonds. Fold chopped almonds into crumb mixture. Spread in greased 8 x 4 x 2-inch loaf pan. Sprinkle with remaining almonds. Bake at 350°F about 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely.
4. STIR together powdered sugar and vanilla in a small bowl. Stir in enough milk to make of drizzling consistency. Drizzle over loaf.

Cooking time (duration)

Prep Time: 10 minutes Total Time: 65 minutes

Number of servings (yield)

18 servings

Category

Dessert

Related

All Kellogg's Breakfast Recipes

NOTE:

To toast nuts spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.