Spencer and I had only been dating a few months when he broke out this recipe: a dessert passed down by his grandmother and mom, and one that has quickly become a favorite of mine. Wickedly obsessed with all things almond, I can’t get enough of these — and it doesn’t hurt that they’re very simple to make. And delicious.
Turning to Spencer now, I asked, “Is Grandma Pat well known for this recipe?”
“Amongst . . . me,” he replied.
And now me. And maybe you, too.
1 cup sugar
1 stick melted butter
1 scant cup flour
1 1/2 teaspoons almond extract
Confectioners’ (powdered) sugar
Preheat oven to 350 degrees F. Grease a 9×9 pan and set aside. In a medium bowl, beat eggs, then add sugar and melted butter; mix well. Add flour; stir until smooth and combined. Mix in almond extract. Bake for 20 minutes, or until toothpick inserted in center comes out clean and edges are lightly browned. Cool. Sift confectioners’ sugar over top, cut and enjoy.