Almond Cakes



  • 1/2 pound unsalted butter
  • 1/2 cup superfine sugar
  • 4 egg yolks
  • 3 tablespoons cream
  • 4 cups pastry flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon grated nutmeg
  • Confectioners' sugar


  • 2 egg yolks
  • 2 tablespoons water
  • 3/4 cup confectioners' sugar
  • Almond extract or rose water
  • 1/2 pound finely chopped blanched almonds


  1. Heat oven to 350 degrees F. Cream butter and sugar. Beat eggs and add the cream.
  2. Cakes: Sift flour and spices together twice. Combine sugar and egg mixtures, then sift in the flour. Work this into a soft dough.
  3. Dust the work surface with confectioners' sugar and roll out dough 1/4 inch thick. Cut into diamond shapes with a tin cutter or pie crimper and set them on greased baking sheets. Bake 8 to 12 minutes, or until light brown on the bottom. Cool on racks. While the cookies are cooling, reset the oven to 200 degrees F and prepare the icing as follows.
  4. Icing: Beat egg yolks and water, then sift in confectioners' sugar. Beat until the icing becomes thick and batter-like. If you prefer, you may at this point flavor it with almond extract or rose water. Using a small paintbrush, ice the tops of the cookies and scatter the chopped almonds over them.
  5. Return the cookies to the oven, and dry the icing for 5 minutes.

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