1 tsp. almond extract
1 C ground blanched almond
1 C softened butter
With a knife, draw diagonal lines in both direction (so that they cross each other) to create the pattern. Then with a brush, spread the beaten yolk on the whole cake to give it a golden color.
Put in an oven for 30 minutes at 325 degrees, being careful not to burn. Serve hot, but it is also very good cold, too.
and Sweets for Saturday and Seasonal Sundays