Three Kings Cake

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

1. Grind the almonds with 1/4 cup sugar in a food processor or blender and set aside.
2. 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.
3. 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.”
4. Put the dough onto a greased cookie sheet. Pat the dough into a circle about 1/2-inch thick.
5. 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)