APPLE-ALMOND TORTE
2 cups almonds, lightly toasted
1 cup sugar
4 ounces (about 12) Italian ladyfinger cookies (savoiardi), crumbled
2 1/2 teaspoons baking powder
3 tart apples (such as Granny Smith or Pippin), peeled, cored and cut into 1/2-inch cubes
1 tablespoon almond-flavored liqueur, such as amaretto (OR 1 teaspoon pure almond extract)
4 large eggs, separated, at room temperature
Powdered sugar, for serving
Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter a 10-inch springform pan and dust the sides with flour, tapping out any excess. Line the bottom of the pan with a circle of parchment paper.
Combine the almonds, sugar and ladyfinger cookies in a food processor and pulse until the almonds are finely ground. Add the baking powder and pulse to blend. Add the apples and liqueur and pulse.
Transfer the mixture to a large bowl and, one at a time, stir in the egg yolks.
In a separate bowl with a whisk or electric mixer, whip the egg whites until they form stiff peaks.
A bit at a time, fold the egg whites into the batter. Do NOT overmix. Spread the batter evenly in the springform pan.
Bake for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool the cake on a wire rack for 10 minutes. Remove the sides of the pan and cool completely.
Sift powdered sugar over the cake before serving.
Makes 12 servings
Source: The Cook's Garden by Ellen Ogden
2 cups almonds, lightly toasted
1 cup sugar
4 ounces (about 12) Italian ladyfinger cookies (savoiardi), crumbled
2 1/2 teaspoons baking powder
3 tart apples (such as Granny Smith or Pippin), peeled, cored and cut into 1/2-inch cubes
1 tablespoon almond-flavored liqueur, such as amaretto (OR 1 teaspoon pure almond extract)
4 large eggs, separated, at room temperature
Powdered sugar, for serving
Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter a 10-inch springform pan and dust the sides with flour, tapping out any excess. Line the bottom of the pan with a circle of parchment paper.
Combine the almonds, sugar and ladyfinger cookies in a food processor and pulse until the almonds are finely ground. Add the baking powder and pulse to blend. Add the apples and liqueur and pulse.
Transfer the mixture to a large bowl and, one at a time, stir in the egg yolks.
In a separate bowl with a whisk or electric mixer, whip the egg whites until they form stiff peaks.
A bit at a time, fold the egg whites into the batter. Do NOT overmix. Spread the batter evenly in the springform pan.
Bake for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool the cake on a wire rack for 10 minutes. Remove the sides of the pan and cool completely.
Sift powdered sugar over the cake before serving.
Makes 12 servings
Source: The Cook's Garden by Ellen Ogden
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