Serves: 14
Total Calories: 296
Cream butter, sugar, egg, egg yolk, and almond extract until fluffy. Add flour and salt. Press into 2 (8- or 9-inch) round cake pans. Mix egg white with 2 teaspoons water and brush over cakes. Sprinkle with sliced almonds and lightly with sugar. Bake at 325° for 25–35 minutes (it should not brown). Serve cut in wedges either alone or with strawberries and whipped cream.
This Bride’s Delight recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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