Boterkoek: dutch buttercake, or gateau au beurre

1/2 kg of real butter
1/2 kg of (preferrably fine) sugar
1/2 kg of flour
2 eggs
about 100 to 125 grams of almond paste (optional)

1. Put the flour, the sugar and about 3/4 of the eggs in a bowl, and the (cold) butter on top. Cut the butter into small parts/dices, and mix it through the the other ingredients as you slice and dice it. Eventually, mix it all together until you get a crumbled dough. Put the dough into a baking disk or right onto a baking tray and spread it (while firmly pushing it together) until you get a layer of about 1/2 inch thick.
2. Cover the dough with the remaing 1/4 part of the eggs and smear it out evenly (somewhat mixing with the upper layer of the dough) with a spoon. Be artistic with a fork or a knife and draw some diamonds in the dough.
3. Bake it in an oven at 200 C for about 25 minutes (adjust time to the amount of dough and the thickness of the layer). Let it cool off and enjoy.