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galician Almond Torte (torta De Almendras Santiago) this Is Usually Decorated With A Stenciled Cross Of Santiago De Compostela On The Top. 1 Pound Blanched, Skinless Almonds Or Almond Powder
10 Tablespoons Butter
2 Cups Granulated Sugar
6 Eggs
1 1/4 Cups All-purpose Flour
juice And Grated Zest Of 1 Lemon
confectioners' Sugar toast The Almonds In A Preheated 350 Degrees F 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 Springform Pan And Bake 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 Confectioners' Sugar Before Serving. serves 10 To 12. |
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