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Tortino di Mandorle
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| Almond Cake | |
| 6 ounces | butter, (1- ¼ sticks) |
| ½ cup | granulated sugar |
| 2 | whole eggs |
| Zest of one orange Zest of one lemon One scraped vanilla bean | |
| 1 teaspoon | baking powder |
| ¾ cup | pastry flour, (1/2 cake flour, 1/2 all-purpose flour) |
| 1 cup | whole unpeeled almonds, finely ground (or ¾ cup almond flour) |
| 1 tablespoon | kosher salt |
| 1/2 cup | sliced almonds |
| 1 tablespoon | granulated sugar |
| 1 teaspoon | egg white |
In a large mixing bowl, cream butter and sugar together. Add eggs one by one. Add citrus zest and vanilla seeds. Sift almond flour, baking powder, pastry flour and salt together. Add dry mix until just combined. Spread into 10-inch buttered and floured cake pan.
Combine sliced almonds, sugar, and egg whites. Scatter on top of raw cake mix. Bake 30 to 40 minutes at 325 degrees until golden and brown.
Allow to cool 30 minutes to serve warm, or cool to room temperature and serve. Either way it’s delicious.
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