|Shortening||1⁄2 Cup (8 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Eggs||2 , well beaten|
|Baking powder||2 Teaspoon|
|Sifted cake flour||1 1⁄3 Cup (21.33 tbs)|
|Almond extract||1 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Finely chopped blanched almonds||1 Cup (16 tbs)|
Work the shortening with a spoon until fluffy and creamy.
Then add the sugar gradually, while continuing to work with a spoon until light.
Add the eggs and beat well with a spoon.
Add the dry ingredients, sifted 3 times, alternately in thirds with the almond extract and milk conbined.
Add the almonds and bake in greased and floured 2 1/4" cupcake or muffin pans in a moderately hot oven of 375°F for 20-25 min or until done.