Boterkoek (Dutch Butter Cake)

(pronounced "boater-kook")

2 sticks butter
2 cups sugar
2 eggs
2 tsp almond extract
3 cups flour
2 tsp baking powder
1 beaten egg
24-36 whole almonds

Cream sugar and butter together. Mix in eggs and extract. In separate bowl, mix baking powder and flour together. Add dry ingredients to wet and mix well.

Split dough in half and form two balls. Press each into an ungreased pie plate. Brush tops with beaten egg. Press almonds around cakes, using 12 per pan or 16 per pan depending on how many pieces you want to cut it into.

Bake at 375° for 30 minutes.  Don’t undercook. Let cool and slice.