1 cup granulated sugar
1/2 cup (1 stick) unsalted butter (at room temperature)
1 teaspoon almond extract
1/2 teaspoon salt
1 teaspoon baking powder
1 3/4 cup all-purpose flour
1/2 cup sliced almonds
2 teaspoons granulated sugar (for topping)
1 teaspoon ground cinnamon (for topping)
Heat the oven to 350 F.
Using a stand or hand mixer, cream together the eggs and sugar until lightened in color. Beat in the butter and almond extract.
In a separate bowl, sift together the salt, baking powder, and all-purpose flour (or, if making the Passover version, the potato starch and cake meal).
Fold the dry ingredients into the wet, stir in the sliced almonds, and turn out onto a baking sheet lined with parchment paper. The dough will be very sticky and you’ll need additional flour (or cake meal) to shape it into a loaf, approximately 3 inches high.
Bake for 45 minutes.
With a serrated knife, slice while the loaf is still warm.