1 cup of butter or margarine at room temperature
1 cup of sugar
1 separated egg
1 tablespoon of almond extract
2 cups of all-purpose flour, sifted
1/2 cup of chopped pecans
1 tablespoon of sugar
1/4 teaspoon of ground cinnamon
1 cup of butter or margarine at room temperature
1 cup of sugar
1 separated egg
1 tablespoon of almond extract
2 cups of all-purpose flour, sifted
1/2 cup of chopped pecans
1 tablespoon of sugar
1/4 teaspoon of ground cinnamon
Beat the butter and sugar until light and fluffy
Add the egg yolk and almond extract and mix well
Add the flour and mix well
Place the dough in an ungreased baking dish, approximately 37 x 25 cm
Spread the mixture evenly
Beat the egg white until frothy
Spread over the dough
Sprinkle with almonds
Mix together the sugar and cinnamon
Sprinkle over the almonds
Bake in a moderate oven for 25 minutes or until lightly browned
Remove from the oven
Let cool in the baking dish for 10 minutes
Cut into lozanges
Let cool and remove the biscuits, carefully, with a spatula.
