Swedish Almond Toasts .

I'm not sure if the recipe is originated in Sweden, but Rob's mom makes these, which gives me an impression that they are Swedish.  These are Rob's absolute favorite.  The texture and after-taste are so addictive that "I bet you can't just eat one."

                      

A:

1 cup butter, softened

2 cups sugar

2 eggs, slightly beaten

1 cup half & half

1 tsp. almond extract

B:

4 1/2 cups flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1 cup chopped almonds

Preheat the oven to 350F.

1. Cream together the ingredient A.

2. Add the ingredients B into A.  Mix well.

3. Spread into two sprayed loaf pans.

4. Bake 40 to 50 minutes.  Cool and take them out and cool more.

After the loaves completely cool down, slice into 1/2-inch thick slices.

Dry in single layer on cookie sheets in 300F oven for about 1/2 hour, turning toast over a couple times.