Description

This crowd sized pleaser is rich and buttery but not too sweet. It's infused with almond paste and topped with a rich glaze and sliced almonds. It's a great dessert, but would be great for breakfast with a cup of coffee.

Ingredients

• 1 c. butter, at room temperature
• 3/4 c. sugar
• 1/2 c. almond paste, at room temperature
• 1 large egg, at room temperature
• 1 t. almond extract
• 2 c. all-purpose flour
• Glaze:
• 1/2 c. unsalted butter
• 1/4 c. heavy cream
• 2 1/2 - 3 c. powdered sugar, sifted
• 1 t. almond extract
• 1/2 c. sliced almonds

Steps

1. Preheat oven to 350 degrees. Lightly butter and flour a 9 x 13 inch baking pan.
2. Cream butter and sugar together until light and fluffy, about 3 - 4 minutes, scraping down sides of the bowl, as necessary.
3. Add the egg, almond paste and extract; beat until well combined, making sure to smooth out any lumps of almond paste. Add flour; gently mix until just blended and no dry flour remains. DO NOT over mix.