Almond Cream Rocks

From 1922:

Take ½ lb. flour, 2oz. margarine, 2oz. sugar, 2oz. sweet almonds, 1 egg, 1 teaspoonful baking powder, a little milk, a pinch of salt, and cream. Blanch and chop almonds and fry till golden brown. Mix dry ingredients, rub in margarine and almonds; add the egg and sufficient milk till it is stiff. Drop in small portion rough lumps, bake till pale brown, and when cooked slit a hole in the top and fill with cream.