Victoria Sandwiches

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45 minutes 12 Servings Print RecipeEmail Recipe


6ounceunsalted butter
1 1⁄2cupall-purpose flour
1⁄2teaspoonalmond extract
3 eggs (beaten)
1⁄3cupraspberry preserves
  confectioner's sugar


Heat oven to 325F.

In a processor fitted with a steel chopping blade, process the butter until it is creamy.

Add the flour, sugar, salt, almond extract and blend.

Pour in beaten eggs and process until well blended. Scrape down sides.

Process batter for two minutes until very smooth.

Butter a 9-by-13-inch baking pan. Pour in batter and smooth with a spatula.

Bake in the middle of heated oven for about 20 minutes, until lightly colored and the top springs back when lightly pressed.

Remove and cool on a wire rack.

When cool, trim off browned edges.

Cut the cake in half vertically and spread raspberry preserves onto one half. Place the second half on top and gently press the two halves together. Cut into six long finger sandwiches and in half again for 12 smaller ones. Sift confectioner's sugar over the top. (You can lay a doily over the top and sift the sugar over it, then lift for a decorative pattern.)

Serve on a cake plate with a fancy doily.


Preparation time does not include cooling time.

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