4 to 4-1/4 cups all-purpose flour
1/4 cup sugar
1 envelope Fleischmann's® RapidRise Yeast
3/4 teaspoon salt
1 cup milk
2 tablespoons butter or margarine
1/4 cup amaretto liqueur
1 teaspoon lemon juice
1 large egg
1/2 cup chopped almonds, toasted
Amaretto Glaze (recipe follows)
1/4 cup sliced almonds, toasted
In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat milk, butter, amaretto liqueur, and lemon juice until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in chopped almonds and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Roll dough to 12 x 8-inch rectangle. Beginning from short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place seam side down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375°F for 35 to 40 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Amaretto Glaze; sprinkle with sliced almonds.
Amaretto Glaze: Combine 1 cup powdered sugar, sifted; 2 tablespoons amaretto liqueur, and milk (1 to 2 tablespoons) to make glaze of drizzling consistency.