Pans: 2 – 9″ pans
Oven Temperature: 350 F
Bake time: 30 min
Cream butter, then add eggs reserving 1 yolk:
1 cup butter
1 1/2 cup sugar
Add, and blend well:
2 cups flour
1/2 tsp baking powder
Add, blend well but minimally:
2 tsp almond flavouring/extract
Halve the dough into the two pans. Spread with the back of a spoon. Use your reserved egg yolk plus a bit of water (1 tsp?) and brush the top of the spread batters. Now either sprinkle with slivered almonds, or decorate with whole almonds.
Slip into the oven and bake.
The edges will be slightly coloured, and you’ll see colouration where the yolk was spread, but this is a recipe that is slightly under baked. You leave them in the pans on the cookie racks and they’ll finish baking.
However, it isn’t the end of the world if you bake them a little too much either.
Um… the idea is that the two cakes give you one to eat Saturday night and one to eat Sunday after church.
So the catch is to hide them from your husband!