Here is my attempt at the Danish cake from my previous post. I had to take two tries at it to get it as good as the version I had. The first one was a bit too cakey, not quite as cookie like as the original version - but edible none-the-less! I tweaked it and the second version is spot on.

This recipe is so simple to make. Cut the wedges small, it is richer than it looks. Press the almonds slightly into the top of the cake so that they don’t fall off – I lost a few.

Here is the revised recipe:

2/3 cup of butter
1 cup of sugar
1 egg
1t almond extract
1 1/2 cups of flour
1/2 t baking powder
1/4 cup sliced almonds

Cream together the butter and sugar. Mix in the egg and almond extract. Stir the baking powder into the flour then add the flour mixture to the butter mixture. Line the bottom of a an eight inch cake pan with parchment paper. Press dough into prepared pan. Sprinkle with sliced almonds, press them into dough. Bake at 350 degrees for about 30 minutes or until edges are brown.

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