- 1 cup butter, softened
- 1 cup sugar
- 1 egg yolk
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup blanched almonds, finely ground
Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolk; beat well. Stir in almond extract. Gradually add flour and ground almonds, stirring until well blended.
Press dough into a lightly greased 13x9x2 inch baking pan. Bake at 325° for 40 minutes or until lightly browned. Cut into 2-inch squares while warm. Cool in pan 10 minutes, and remove to a wire rack to cool completely.
Yield: about 2 dozen.