|Butter||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Egg yolks||4 , beaten|
|Cake flour||3 Cup (48 tbs)|
|Egg whites||2 , beaten|
|Sugar||1⁄4 Cup (4 tbs)|
|Almonds||1⁄2 Cup (8 tbs), blanched|
Cream the butter and sugar together until light.
Add the egg yolks which have been beaten until thick and lemon colored.
Add salt and flour.
Fold in the beaten egg whites.
Spread thin on a greased cookie sheet.
To make topping: Beat egg whites until stiff but not dry and add half of the sugar and cinnamon mixture.
Spread on the batter.
Shred the almonds and sprinkle over the topping.
Dredge the remaining sugar and cinnamon over all.
Bake in a moderate oven (350Â°F.) 30 minutes.
Cool slightly, cut in bars and remove to a cooling rack.