1/4 lb. blanched almonds
grated rind of 1/2 lemon
2 eggs
1/2 cup butter
1/2 cup sugar
3 cups flour
1 tsp. dried yeast
Place ingredients in bowl fitted with knife; switch on and work until you obtain a homogeneous mixture. Pour into buttered 8 inch pan. Bake at 350F. for 1 hour.
Serve as is or with apricot or raspberry preserves
