As modified below, it was dry but tasty. If I did it again, I'd replace half of the butter with applesauce. Recipe changes: I ground the almonds with some granulated sugar (to prevent them from turning to paste), used 1 more tsp of almond and 1 tsp less of vanilla extract, 1/4 cup less sugar, and cooked for 50 minutes MAX. Also, the sugar for the glaze should be confectioner's, and the amount of milk for the glaze is WAY off - I used one tbsp only, and it was great. I would suggest doubling the glaze but leaving the slivered almonds as-is. Toast them for 6 minutes at 350, if you bought raw :)
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As modified below, it was dry but tasty. If I did it again, I'd replace half of the butter...