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

JIll Ross' Almond Ring

Kate Schat
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.
4.94 from 15 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine Dutch
Servings 12 servings
Calories 236 kcal

Ingredients
  

  • ⅔ cup soft butter
  • 1 cup sugar
  • 1 ½ teaspoons almond extract
  • 1 egg
  • 1 ½ cup flour*
  • ½ teaspoon baking powder
  • ⅓-1/2 cup slivered or sliced almonds

Instructions
 

  • 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 tablespoon 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.

Notes

  • *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.

Nutrition

Calories: 236kcalCarbohydrates: 29gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 41mgSodium: 116mgPotassium: 46mgFiber: 1gSugar: 17gVitamin A: 335IUCalcium: 27mgIron: 1mg
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