ALMOND CAKE

1 cup butter, softened
3/4 cup sugar
1 egg, separated
1/2 cup almond paste (half an 8-ounce can)
1 teaspoon almond extract
2 cups all-purpose flour
1/4 cup sliced almonds

Preheat oven to 350 degrees F.

In large bowl, with mixer, beat butter and sugar until light and fluffy. Beat egg yolk into butter mixture. Beat in almond paste and almond extract until smooth. Beat in flour just until combined. Press mixture into ungreased 8-inch-square pan.

Beat egg white until frothy; brush over top of dough. Cover with sliced almonds.

Bake 30 minutes, or until golden brown. Cool completely on wire rack. Cut into 1 1/2 inch squares.

Makes 20 squares
From: Martha Lemmon, Murrells Inlet
Source: Savor the Season 1999, the Charleston Post & Courier Holiday Cookbook