ABOUT THE RECIPE
By Craig Claiborne
1 cup butter at room temperature
1 whole egg
3 egg yolks
1/2 cup sugar
1/4 tablespoon almond flavoring
1 tablespoon grated orange rind
1/3 teaspoon baking powder
1 3/4 sifted flour
1/4 cup ground almonds
3 tablespoons orange juice
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
Preheat the oven to 375 degrees.
Cream together the butter, whole egg, two of the egg yolks, surag and almond flavoring. Stir in the orange grind. Sift together the baking powder and flour. Fold flour mixture and ground almonds into the dough. Fold in one tablespoon of orange juice.
Spoon dough into a well buttered nine-inch layer pan and brush the top with remaining egg yolk beaten with remaining orange juice. Bake 25 to 30 minutes. Wrap in foil and keep 24 hours before serving.
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