1/2 lb. butter
1 cup sugar
5 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1/2 cup slivered almonds
1/2 cup currants

Cream butter and sugar thoroughly. Separate the eggs and mix the yolks into the butter/sugar mixture. Add vanilla. Sift flour and baking powder into the batter. Fill greased, paper lined (grease paper also) shallow baking pan to a height of about 1 1/4 inch, sprinkle with almonds and currants and bake until light yellow in a 350°F oven. When cool, cut into diamond shapes and store in cake tin.