(Adapted from Betty Crocker’s Italian Cooking)
1 1/2 C slivered almonds
2 1/2 C all-purpose flour
1 C sugar
2 tsp. baking powder
1 tsp. salt
1/2 C butter, softened
2 tsp. almond extract
1 tsp. vanilla
1 Tbsp. sugar
Sweetened whipped cream
1. Preheat oven to 350 degrees F. Grease a 9-inch round cake pan, and set aside.
2. Place the almonds in a single layer in a skillet. Toast over low heat, stirring occasionally, until golden brown. Cool slightly, then finely chop & set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, 1 C sugar, baking powder and salt. On low speed, add in the almonds, butter, almond extract, vanilla & eggs until stiff dough forms (the dough will be somewhat crumbly). Roll into 1-inch balls, and place in the prepared cake pan. Sprinkle with 1 Tbsp. sugar.
4. Bake about 30 minutes, until golden brown. Cool on wire rack. Cut into wedges, and serve with strawberries & sweetened whipped cream.
Recipe updated and photo added 5/29/2017