Preparation info

  • Makes 1¾ cups , Enough for


    9 inch Tart
    • Difficulty


Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

  • About


  • 1 cup ( ounces) sliced almonds
  • 2 tablespoons (all-purpose) flour


  1. Combine the almonds and flour in a food processor and process until finely ground but not oily.
  2. In a bowl, cream the butter and sugar with an electric mixer on medium speed until smooth and fluffy, about 3 minutes. Beat in the egg and lemon zest. Add the almonds and almond extract, and beat, scraping down the sides of the bowl occasionally, until smooth and light.