Mandel Kuchen

Let eggs stand at room temperature for 30 minutes. Meanwhile, lightly coat bottom and sides of a 10-inch tube pan with the 1 tablespoon softened butter. Sprinkle bottom and two-thirds of the way up sides of pan evenly with bread crumbs. Shake out any excess crumbs.

In a medium bowl, stir together flour, baking powder, and salt; set aside. In a large mixing bowl, beat 1 cup butter and sugar with an electric mixer on medium speed until ight and fluffy. Beat in eggs, one at a time, beating well after each addition until mixture is smooth. Beat in vanilla and almond extract.

Add the dry mixture and the milk alternately to the egg mixture, beating on low speed after each addition until just combined. Stir in the 1/2 cup of the toasted almonds. Spoon the batter evenly into the prepared tube pan.

Bake the cake in a 350 degree F oven 40 to 45 minutes or until a wooden toothpick inserted in the cake comes out clean. Transfer the cake to a wire rack and cool for 10 minutes. Using a knife or metal spatula, loosen edges of the cake from pan. Remove cake and cool completely. Drizzle with Almond Icing and sprinkle with almonds, if you like. Makes 12 servings.

In a mixing bowl, combine 1 cup sifted powdered sugar, 1 tablespoon milk, and 1/4 teaspoon almond extract. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency.