1 ½ cup blanched whole almonds
2 tablespoon butter
¾ cup confectionary’s sugar
½ teaspoon almond extract
¼ cup flour
3 egg whites
1tablespoon granulated sugar
Note: preheat the oven to 325 F. line a 9-inch round cake pan with wax paper and grease.
a. spread the almonds in a baking tray and toast for 10 minutes. Cool then coarsely chop 1 1/2 cups.
b. melt the butter and set aside.
c. preheat the oven to 400 F.
d. grind the chopped almonds with haft the confectioners’ sugar in food processor, blender, or nut grinder. transfer to a mixing bowl.
e. add the whole eggs and remaining confectioner's sugar. with an electric mixer, beat until the mixture forms a ribbon when the beaters are lifted.
Mix in the butter and almond extract. sift over the flour and fold in gently.
f. with an electric mixer, beat the egg whites until they hold soft peaks. Add the granulated sugar and beat until stiff and grassy.
g. fold the whites into the almond mixture i 4 batches.
h. spoon the batter into the prepared pan and bake in the center of the oven until golden brown, about 15-20 minutes. Decorated the top with remaining toasted whole almonds.
serves 4-6 person