Almond Torte

Ingredients

• Nonstick cooking spray
• 1 ¾ cups sliced blanched almonds
• 3/4 cup plus 2 tablespoons confectioners’ sugar
• 4 large egg whites
• 1/4 teaspoon salt
• 1/2 teaspoon almond extract
• Whipped cream for serving (optional)

Instructions

1. 1
   Preheat oven to 325°. Cut a piece of wax or parchment paper to fit the bottom of an 8-inch round cake pan. Coat pan with nonstick spray, place prepared paper round in bottom of pan, and spray paper. Sprinkle evenly with ¼ cup almonds.
2. 2
   In a food processor, process remaining 1 ½ cups almonds with ¾ cup confectioners’ sugar until finely ground; set aside.
3. 3
   In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt until soft peaks form. Gradually add remaining 2 tablespoons of confectioners’ sugar and beat until stiff glossy peaks form. Beat in almond extract. In three additions, gently fold in ground almond mixture.
4. 4
   Evenly spread batter into prepared pan, tapping pan on counter to expel large air bubbles.
5. 5
   Bake until golden brown and firm in center, 40 to 45 minutes; cool completely in pan. Invert onto serving plate, and remove wax or parchment paper.