Toasted Virginia Peanut Genoa Bread

Name: Toasted Virginia Peanut Genoa Bread
Yield: Yield: 980 g/2 lb 2.56 oz
Cuisine: United States
Ingredients: Almond paste 320 g 11.29 oz 32.65%; Virginia peanuts, toasted and coarsely chopped 125 g 4.41 oz 12.76%; Butter, melted but cool 110 g 3.88 oz 11.22%; All-purpose flour 60 g 2.12 oz 6.12%; Invert sugar 35 g 1.23 oz 3.57%; Eggs 250 g 8.82 oz 25.51%; Salted Peanut Butter 80 g 2.82 oz 8.16%

Preparation info

Yield:
980 g

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Almond paste 320 g 11.29 oz 32.65%
Salted Pe

Americas
United States
Dessert
Vegetarian

Method

Follow the method for the black sesame Genoa bread. Add the Virginia peanuts at the end of the mixing process.
Once the cake has cooled, cut it into rectangles measuring 2 cm/.75