Boterkoek Dutch Buttercake Recipe

• 2 c. Flour
• 1 tsp Baking pwdr
• 2/3 c. Sugar
• 8 ounce Unsalted butter, Med-hard consistency
• 1 tsp Almond extract
• 1 pch Salt
• 1 x Egg yolk
• 1/2 x Egg white Slivered almonds, optional

1. Grease a 1 1/2 X 8" round cake pan and dust it with flour.
2. Mix the flour, baking pwdr and sugar.
3. Cut in the butter.
4. Make very sure which the butter is neither too hard nor too soft (remove from fridge 1 hour before using.)
5. Mix well.
6. Add in almond extract, salt and egg yolk.
7. Mix well or possibly just grease your hands and knead the dough, till it is very smooth.
8. Place the dough into the prepared pan and press down firmly.
9. Brush the top generously with the egg white.
10. Slivered almonds may be placed on the top of the cake for extra flavor.
11. Bake 350 F. for 35 min.
12. Allow to cold thoroughly before serving.

flour, baking pwdr, sugar, butter, salt, egg yolk, egg

Taken from cookeatshare.com/recipes/boterkoek-dutch-buttercake-89302 (may not work)