Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

One-half lb. butter, 3 eggs well mixed, 1/2 lb. powdered sugar, 1/2 lb. flour, 1/2 lb. blanched almonds, rind of 1 lemon, cinnamon to taste. Be careful not to stir mixture too much as it must rise. Spread on buttered tins. Slice almonds very thin and sprinkle them with cinnamon and sugar and strew them over the top of the mixture after it has been spread on the pans. Bake a light brown.