[Moist butter shortbread or cake.]
Orignially posted here:
One and three quarters cup of flour.
One cup of sugar.
Three quarters of a cup of butter.
One large egg, yolk and white separated.
A pinch of salt.
A pinch of dry ginger.
A teaspoon or so of almond extract.
About a quarter cup of sliced almonds for garnish, and a little butter for greasing the pan.
Cream the butter and sugar together. Mix in the egg yolk and almond extract, then add the flour, salt, and dry ginger. Knead to a crumbly dough - do not overwork it.
Grease a shallow pan or pyrex dish. Press the dough into the pan - it should be between an inch and an inch and a half thick. Brush the surface with the egg-white, which you have beaten beforehand. Strew the almonds over and press down slightly.
Bake in a preheated oven at 350 degrees Fahrenheit for no more than twenty five minutes. The result will be firm on the outside, still soft within, dense and buttery. Let it cool before eating.