Ingredients
1-1/4 cups sliced almonds, divided
1 egg white, lightly beaten
1-1/2 cups sugar, divided
1/4 cup shortening
1/4 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup buttermilk
1-1/4 cups fresh strawberries, chopped
Preparation
In a bowl, combine 1 cup almonds and egg white. Add 1/2 cup sugar; toss to coat. Spoon into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 F. for 9-11 minutes or until golden brown. stirring occasionally. In a large mixing bowl, cream shorting, butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the buttermilk. Fold in the strawberries and remaining almonds. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugared almonds. Bake at 350 F. for 20-25 minutes or until a toothpick comes out clean. Cool 5 minutes before removing from the pans to wire racks. Yield: 1-1/2 dozen.
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