Yield: 16 servings
|¾ cup||Flour -- sifted|
|1 cup||Ground almonds|
Cream the butter; gradually add the sugar, beating until light and fluffy.
Combine the flour, ground almonds and salt. Add a little at a time to the butter mixture, alternating with 1 egg yolk at a time. Turn into a buttered 8-inch-square pan. Mark off 16 squares and place an almond in the center of each square. Bake in a 350 degree oven 15 minutes or until browned. Cut into sixteen squares. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by B Recipe By : Jennie Grossinger - "The Art Of Jewish