Almond Ring shortbread cake covered with slivered almonds in a round pan.

Aunt Jill’s Amazing Buttery Almond Ring Cake Recipe

Written down by hand in my family cookbook is this almond ring recipe from my Aunt Jill. I remember loving it as a kid and now it still stands the test of time and is stinking great. Marius also grew up eating Dutch Boterkoek and admits this one is pretty great too.

almond ring cake shortbread cookie dutch boterkoek

I love to serve this with tea as a quick treat or to have on hand for quick guests. It freezes super well as it’s a sturdy cake (almost like a shortbread cookie) so just wrap it up nicely and stick it in the deep freeze.

Almond Ring shortbread cake covered with slivered almonds in a round pan.

Because it is heavy on butter, you’ll get a lovely browned crust around the edge that is really the perfect texture. A quick, light egg wash makes all the almonds stick, giving it another layer of crunch.

I did test this using King Arthur Gluten-Free Measure for Measure flour blend, and it works great. I wouldn’t hesitate to use your favourite all-purpose gluten-free blend.

Almond ring shortbread

You can use a springform for easy removal and cutting, but I don’t usually have trouble using a pie tin either.

Almond Ring shortbread cake covered with slivered almonds in a round pan.
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4.92 from 12 votes

JIll Ross’ Almond Ring

This traditional butter cake is somewhere between cake and cookie. It is perfect for serving at parties or at tea time, and is sturdy enough to freeze well.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert, Snack
Cuisine: Dutch
Servings: 12 servings
Calories: 236kcal


  • 2/3 cup soft butter
  • 1 cup sugar
  • 1 1/2 tsp almond extract
  • 1 egg
  • 1 1/2 cup flour*
  • 1/2 tsp baking powder
  • 1/3-1/2 cup slivered or sliced almonds


  • Preheat oven to 350F.
  • Cream butter, sugar, and almond extract together.
  • In a separate bowl, beat an egg well with a fork and then scoop out 1 tbsp and reserve.
  • Add in flour and baking powder and spread into a 9” round greased pan (either springform or pie plate).
  • Spread reserved egg on top, followed by the almonds, enough to cover the top nicely.
  • Bake for 20-30 minutes, or until gently browning around the edges.
  • Let cool a bit then slice and serve. Excellent for days.


*This recipe has been tested with wheat flour and with King Arthur Gluten-Free Measure for Measure flour. It should work nicely with any cup-for-cup gluten-free flour blend you usually use.
This cake freezes well.


Calories: 236kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 116mg | Potassium: 46mg | Fiber: 1g | Sugar: 17g | Vitamin A: 335IU | Calcium: 27mg | Iron: 1mg

Want to serve up a party?


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