Ingredients
3
tablespoons Gold Medal™ all-purpose flour
2
tablespoons sugar
2
tablespoons finely chopped almonds, toasted
2
tablespoons firm butter or margarine
2
cups Gold Medal™ all-purpose flour
1/4
cup sugar
2 1/2
teaspoons baking powder
1/4
teaspoon salt
1/2
cup firm butter or margarine
1/2
cup chopped almonds, toasted
1
egg
1/2
cup half-and-half
Preparation
Heat oven to 400°F. In medium bowl, mix 3 tablespoons flour, 2 tablespoons sugar and the finely chopped almonds. Cut in 2 tablespoons butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
In large bowl, mix 2 cups flour, 1/4 cup sugar, the baking powder and salt. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles resemble fine crumbs. Stir in chopped almonds. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
Turn dough onto lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 9-inch round on ungreased cookie sheet. Sprinkle with streusel; press lightly into dough. Cut into 8 wedges, but do not separate.
Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
