3/4 c. butter (1 1/2 sticks)
1 1/2 c. sugar
2 eggs
1 1/2 c. flour
2 tsp. almond extract
1/2 c. sliced almonds
Heavy whipping cream, whipped, for garnish
1/4 c. sliced almonds for garnish

Preheat oven to 350 degrees with rack in middle of oven. Line an 8-inch pie plate or cake pan with foil; set aside. In large mixing bowl, beat butter and sugar thoroughly. Add eggs, flour and extract, mixing well. Batter will be very thick.

Spread evenly in lined pie plate and top with 1/2 cup sliced almonds, pressing nuts into batter slightly. Bake in preheated oven 35 minutes. Serve warm or at room temperature. To serve, place a mound of whipped cream on each plate and sprinkle with sliced almonds. Top with small wedge of cake. Makes 14-16 wedges.