1. Using a very fine blade of food chopped, grind almonds 3 times. Blend with powdered sugar, unbeaten egg whites, 1 egg, 1/4 cup butter and almond extract. Refrigerate this mixture. 2. In small bowl, with electric mixer on medium, mix 1/2 cup butter with granulated sugar and 1 egg. Fold in flour, refrigerate this dough 15 minutes. 3. On lightly floured wax paper, roll 2/3 of dough into 11 inch circle, 1/8 inch thick. Place dough side in 9 inch layer cake pan. Carefully pull off paper. Fit in pan; patch if needed to make the top even. 4. Spread jam, then almond paste over dough on pan bottom. Roll reserved third of dough into rectangle 1/8 inch thick. 5. With pastry wheel, cut 6- 8x3/4 inch strips. Lay 3 strips, 1 1/4 inch apart, over almond paste; lay rest at right angles. 6. Re-roll pastry trimmings; cut 5- 5x3/4 inch strips. Place, end to end, against inside edge of pan; with pastry wheel, trim even with top of cake. 7. Bake at 350 degrees for 45 minutes, cool in pan. 8. With spatula, carefully lift out cake. Cut into wedges and serve. ---------------------------------------------------------------------------
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