My oldest son was allergic to chocolate, so I had to find goodies to make without it. These treats filled the bill. In fact, my son is grown now, so I’ve been making this recipe for a long time! With its distinctive almond flavor, this snack cake is popular at bake sales.
—MARY LOU CRABILL PEYTON, CO
PREP: 10 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 24 SERVINGS
4 eggs
2 1/4 cups sugar, divided
1 cup butter, melted
2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons almond extract
1/2 cup sliced almonds
1. Preheat oven to 350°. In a large bowl, beat eggs until light and lemon-colored. Gradually add 2 cups sugar, beating until combined. Stir in butter, flour, salt and extract.
2. Spread into a greased 13x9-in. baking pan. Sprinkle with almonds and remaining sugar. Bake 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.