This variation of Three Kings Cake is flat, more like a cookie, with a trinket (or a few) baked inside.
FOR THE CHOCOLATE DOUGH:
- 1/2 cup blanched almonds
- 1 cup sugar
- 6 tablespoons soft butter
- 6 teaspoons vanilla or almond extract
- 2 eggs, lightly beaten
- 2 & 1/4 cups flour
- 1 & 1/2 teaspoons baking powder
- 2 tablespoons raisins or currants
- Grind the almonds with 1/4 cup sugar in a food processor or blender and set aside.
- In a large bowl, use a fork to mix the butter and remaining 3/4 cup sugar together until blended. Beat in the eggs and the extract, saving a tablespoon of egg to glaze the top.
- Stir the flour and baking powder into the egg mixture. Stir in the sugar and almond mixture along with the raisins or currants. Add one or two whole almonds, a dime, dried bean, or whatever other (ovenproof!) item you will use for a “prize.”
- Put the dough onto a greased cookie sheet. Pat the dough into a circle about 1/2-inch thick.
- Spread the reserved beaten egg on the top of the cake. Bake at 350 degrees for 20 minutes.
Recipe is from Advent & Lent Activities for Children by Shiela Kielly and Sheila Geraghty (Twenty-Third Publications)