|Butter||1 Cup (16 tbs)|
|Cake flour||1 1⁄3 Cup (21.33 tbs), sifted|
|Sugar||1⁄2 Cup (8 tbs)|
|Blanched almonds||3⁄4 Cup (12 tbs)|
|Sugar||1 1⁄2 Tablespoon|
Cream the butter and sugar.
Add the egg and beat till flurry.
Fold in the flour.
Grease a baking sheet, 10 by 14 inches, that has low sides.
Spread the mixture evenly and thinly on the sheet with a knife.
Halve the blanched almonds and mix with the extra sugar.
Scatter this loosely over the paste.
Bake at 300° until pale gold.
Cut across into squares when it comes out of the oven, but leave in the sheet to get cold.