Almond Cakes

Ingredients

• Two-thirds pound butter
• 1/2 pound sugar
• 1 pound flour
• 1/2 pound almonds
• 1 whole egg
• yolk of another
• Sauer's lemon extract

Method

1. 1

   Cream butter and sugar, add eggs and flavoring, then the flour, worked in with a knife, using the hands at the last to make the dough pliable.

2. 2

   Take about one-fourth of the dough at a time, roll very thin and cut into strips, about four inches long, one and one-half inches wide and place in biscuit pan.

3. 3

   Brush over with the remaining egg white, slightly beaten, and cover with the almonds, chopped and mixed with sugar.

4. 4

   Bake in moderate oven until uniformly brown.

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 47. The excerpt below is the record exactly as published.

ALMOND CAKES Two-thirds pound butter V2 pound sugar 1 pound flour Va pound almonds 1 whole egg and yolk of another Sauer's lemon extract

Cook this with the app: pantry check, scaling, and the assistant.