Yield: 8 Servings
|1 pack||4 serving size of instant|
|⅓ cup||Butter or margarine|
|¾ teaspoon||Almond extract|
|¾ cup||Ground almonds|
Boil water and salt,. remove from heat and stir in potatoes. cool.
cream butter and sugar until light. beat in eggs one at a time, then almond extract, almonds and cooled potatoes. Turn into a greased and floured 8 inch square baking pan. Bake 350 for 50 minutes or tested done. Cool in pan 10 minutes. Remove from pan and cool completely.
Sprinkle with powdered sugar. serve a custard sauce on the side.