• 1 envelope dry yeast
• 1/3 cup warm water
• 1 cup thinly sliced almonds, crushed
• 3 large eggs
• 1 1/2 cups self-rising flour
• 3/4 cup sugar
• 1 stick (1/2 cup) butter, room temperature
• 1 tsp almond extract
• Confectioner's sugar

1. Preheat oven to 350°.
2. Lightly grease a 10" springform pan.
3. Combine yeast and water, stir to dissolve. Set aside.
4. Mix almonds, eggs, flour, sugar, butter, extract and yeast mixure. Blend well.
5. Pour batter into pan. Bake 35 minutes.
6. Cool in pan 30 minutes. Put on plate and dust with confectioner's sugar.

(Cotton)