|Butter||1 Cup (16 tbs)|
|Sifted flour||2 Cup (32 tbs)|
|Double action baking powder||2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Whole blanched almonds||1⁄2 Pound, cut fine|
|Confectioner' s sugar||2 Cup (32 tbs)|
|White wine||3 Tablespoon|
Cut butter into the flour with a pastry blender or two knives.
Add baking powder, sugar and beaten egg.
Divide dough in half.
Roll out half on a lightly floured board into a rectangle 9x12 inches.
Place in a greased 9xl2-inch baking pan.
Combine almonds, sugar, egg white and wine.
Mix well and spread over bottom layer of cake.
Roll out second part of dough.
Cut in strips with a sharp knife and place over top of almond filling.
Bake in a moderately hot oven (375°F.) 30 to 35 minutes, or until lightly browned.