• Grease a baking sheet. Knead the dough again and roll out to a 30 cm (12 inch) square. Cut into nine equal-sized squares.
• Roll the almond paste into nine balls, flatten slightly and place one in the centre of each dough square.
• Fold the corners of each square of dough over the almond paste and press down well to secure.
• Place close together in three rows on the baking sheet. Cover with oiled cling film and leave in a warm place to double in size.
• Brush with beaten egg, sprinkle with almonds and bake at 230°C (450°F) mark 8 for 15-20 minutes. Slide on to a wire rack and cool a little.
• Mix the icing sugar in a bowl with the lemon juice and sufficient water to give a pouring consistency. Drizzle over the still warm bread. Eat while warm.

Basic Brown Bread

• Makes three 450 g (1 lb) loaves or one 900 g (2 lb) loaf and one 450 g (1 lb) loaf
• Crumble the fresh yeast into a bowl and cream with a little of the water until smooth. (If using dried yeast, reconstitute according to packet directions.) Sift the flour, sugar and salt into a large bowl and rub in the lard. Stir in the yeast liquid and remaining water to give a manageable but not sticky dough.
• Knead well on a floured board until smooth and elastic–ťat least 10 minutes. Shape into a ball and place in a large, oiled bowl. Stretch oiled cling film over the top of the bowl. Leave in a warm place for the dough to double in size, about 40 minutes.
• Grease three 850 ml (1 1/2 pint) loaf tins. Knead the dough again for 3 - 4 minutes. Make into three loaf shapes and place each, seam-side down, in a prepared loaf tin. Cover with oiled cling film and leave to rise until double in size.
• Beat the egg with a pinch of salt and lightly glaze the loaves. Sprinkle with barley kernels and bake at 230°C (450°F) mark 8 about 20 minutes until well browned. Lower the heat to 180°C (350°F) mark 4 for further 10 minutes, or until the loaves sound hollow when tapped. Remove from the tins and cool.