Dessert / Main: Almond Torte

From Jackie Schuler

Ingredients
1 ½ cups plus ¼ cup sliced almonds
¾ cup plus 2 Tablespoons confectioners’ sugar
4 large egg whites
¼ teaspoon salt
¾ teaspoon almond extract
Nonstick cooking spray

Directions
Preheat oven to 325 degrees. Cut a piece of wax or parchment paper to fit the bottom of an 8-inxh round nonstick cake pan. Set aside.

Process 1/1 2 cups almonds with ¾ cup sugar in a food processor until finely ground. Set aside.

With an electric mixer, beat egg whites and salt until soft peaks form. Gradually add remaining 2 Tablespoons sugar; beat until peaks are stiff and glossy. Beat in extract. With a rubber spatula, gently fold in almond mixture in two additions.

Coat cake pan with cooking spray; lien with reserved paper round. Spray lined pan; sprinkle evenly with remaining ¼ cup almonds. Gently spread batter in an; tap pan on counter to eliminate air bubbles.

Bake until golden brown and firm in the center, 40 to 45 minutes. Cool completely in pan; invert onto rack.

Note: Grinding the almonds with the sugar keeps the mixture from getting oily and prevents a paste from forming.