Galician Almond Torte (Torta de Almendras Santiago)
1 lb (450 g) blanched almonds
10 Tbs (150 ml) butter
2 cups (500 ml) sugar
6 eggs
1 1/4 cups (375 ml) all-purpose flour
Juice and grated zest of 1 lemon
Powdered (confectioner*s) sugar
Toast the almonds in a preheated 350F (180C) oven until light golden
brown. Process in a food processor until finely ground. Beat the butter
and sugar together until light and fluffy. Beat in the eggs one at a
time. Add the flour, ground almonds, and lemon zest and stir just until
mixed. Pour into a greased and floured spring-form pan and bake at 350F
(180C) until a knife blade inserted in the center comes out clean, about
1 hour. Cool for 15 minutes, then pour the lemon juice over the surface.
Remove from the pan and cool on a rack. Dust with powdered sugar before
serving. Serves 10 to 12.
May the spirit of Christmas bring you peace,
The gladness of Christmas give you hope,
The warmth of Christmas grant you love Merry Christmas~Angelique~
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
