Very easy to make, this is a cross between a cake and a bar. Buttery and rich, but not too sweet. Really good with a cup of tea or coffee for an afternoon pick-me-up.
1 1/3 cups of butter (do not substitute margarine)
2 cups sugar
2 teaspoons almond extract
3 cups flour
1 teaspoon of baking powder
1/2 teaspoon of salt
1 Tablespoon of milk
1/2 cup slivered or sliced almonds
Preheat oven to 350 degrees. Grease a 9 x 13 baking pan or a larger baking sheet. (A smaller pan gives more of a cake-like texture, a larger sheet gives a thinner, more cookie-like bar.)
Take one of the eggs, break into a small bowl or cup and beat with the tablespoon of milk. Set aside.
Mix together the flour, baking powder and salt.
Cream butter and sugar together. Add almond extract and beat in remaining two eggs. Gently fold in the flour mixture. The mixture will be quite thick, more like dough than batter. Spread the dough evenly in the prepared baking sheet.
Brush the top of the dough with the egg mixture and sprinkle the almonds over top.
Bake at 350 degrees until golden brown – about 25 minutes. Score into serving pieces while still warm.
Gives 24 to 32 bars, depending on how large you cut them.
The White Oak Inn
Yvonne Martin, Bed and Breakfast Foodie