Frystekake

A Radtke family Christmas tradition, but it is good anytime of year.

1 and 3/4 stick of butter

1 cup sugar

2 egg yolks

1/4 cup cream or half and half

2 1/2 cups flour

2 tsp. baking powder

Filling:

1 and 1/2 cups ground almonds (chop up whole almonds, with skins on, in a food processor until they are finely chopped)

1 cup powdered sugar

1/2 tsp. baking powder

2 egg whites

About 1/4 cup of brandy, enough to make this a spreadable paste

Cream butter and sugar, add egg yolks and cream. Mix in flour and baking powder. This is very stiff dough. Use a mix master, not a hand beater. Divide the dough in half. Press half in a well-buttered, floured 9-inch spring form pan. Spread filling mixture over the top. Roll strips of remaining dough over the filling in a crisscross manner. (Call Leslee, Nora or Emma and ask them how to do this.) Roll a long piece and press all around the edge of the pan to secure the smaller pieces. Bake on a cookie sheet in a 325 degree over for an hour. Cover with foil if it gets too brown.