Garlic bread almond is a twist on the classic Italian-American side, where toasted almonds are blended into the garlic butter and spread over a crusty loaf. The nuts add a subtle, buttery crunch and a toasty depth that plain garlic bread lacks, while the bread stays crisp on the outside and soft inside. It’s a simple upgrade that works for weeknight dinners or a party platter, and it comes together in about half an hour.
Ingredients
- 1 large loaf Italian or French bread (about 16 oz / 450 g)
- 1/2 cup (113 g) unsalted butter, softened
- 1/3 cup (40 g) sliced almonds, plus 2 tablespoons (15 g) for topping
- 4 cloves garlic, minced
- 2 tablespoons (30 ml) olive oil
- 1/4 cup (25 g) grated Parmesan cheese
- 2 tablespoons (8 g) fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a dry skillet over medium heat, toast the 1/3 cup (40 g) sliced almonds, stirring frequently, until golden and fragrant, about 3–4 minutes. Remove from heat and let cool slightly.
- In a food processor, pulse the toasted almonds until finely ground, but not pasty. Add the softened butter, minced garlic, olive oil, Parmesan, parsley, salt, and pepper. Pulse until well combined and spreadable.
- Slice the bread loaf in half horizontally (like a sub roll) or into 1-inch (2.5 cm) thick slices without cutting all the way through, keeping the bottom intact. Place the bread cut-side up on the prepared baking sheet.
- Spread the almond-garlic butter evenly over the cut surfaces. If you sliced the loaf partially, gently spread between slices.
- Sprinkle the remaining 2 tablespoons (15 g) sliced almonds over the top, pressing lightly so they stick.
- Bake for 10–12 minutes, until the bread is golden and the butter is bubbly. For extra crispness, broil on low for the last 1–2 minutes, watching closely to avoid burning.
- Remove from the oven, let rest for 2 minutes, then slice and serve warm.
Tips
- Use day-old bread – slightly stale bread holds up better and gets crispier. Fresh bread can become soggy.
- Don’t over-process the almonds – you want a coarse, crumbly texture, not almond butter. Pulse in short bursts.
- Adjust garlic to taste – if you love garlic, add an extra clove; if you prefer mild, use 2 cloves.
- Make it dairy-free – substitute the butter with a plant-based butter or olive oil (use 1/2 cup / 120 ml oil) and skip the Parmesan. The bread will be a bit less rich but still delicious.
Serving Suggestions
Serve this garlic bread almond alongside pasta with marinara or alfredo, as a side to minestrone soup, or as an appetizer with a balsamic dip. It also pairs well with grilled chicken or a simple green salad.
Variations
- Cheesy version – add 1/2 cup (50 g) shredded mozzarella on top before baking for a melty, golden crust.
- Herb boost – add 1 teaspoon dried oregano or thyme to the butter mixture.
- Spicy kick – stir in 1/4 teaspoon red pepper flakes or a pinch of cayenne.
- Nut swap – use walnuts, pecans, or hazelnuts instead of almonds for a different flavor.
Storage and Reheating
Store leftover garlic bread almond in an airtight container in the refrigerator for up to 3 days. To reheat, place it on a baking sheet in a 350°F (175°C) oven for 5–7 minutes until warm and crisp. Avoid microwaving, as it will turn the bread soggy.
Frequently Asked Questions
Can I use pre-ground almonds? Yes, but use almond flour or meal. It won’t have the same crunch, so add the extra sliced almonds on top for texture.
Can I make this ahead of time? You can prepare the almond-garlic butter up to 2 days ahead and store it in the refrigerator. Let it soften before spreading. Assemble and bake just before serving.
Can I freeze the unbaked bread? Yes, wrap the assembled loaf tightly in plastic wrap and freeze for up to 2 months. Bake from frozen at 375°F (190°C) for 15–18 minutes, adding a few extra minutes if needed.
What if I don’t have a food processor? Finely chop the toasted almonds with a knife, then mix with the other butter ingredients by hand. The texture will be slightly chunkier but still good.
Is this garlic bread suitable for a gluten-free diet? Use a gluten-free baguette or loaf, and ensure your Parmesan is gluten-free. The rest of the ingredients are naturally gluten-free.
Why did my almonds burn? Almonds can burn quickly, especially under the broiler. Watch the bread closely during the last few minutes, and if you use broil, keep the oven door slightly ajar and rotate the pan.
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