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From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Makes 12-16 servings.
1 1/2 cups raw unsalted almonds, with skins on
Preheat oven to 325 degrees. Brush a 9 inch springform pan with olive oil or butter. In food processor with steel chopping blade in place, whirl the almonds until they are finely ground. Add the sugar and cinnamon and whirl to blend. Crack the eggs into a measuring cup. With the motor running, add the eggs one at a time, blending well after each addition. Blend about 30 seconds more and then pour mixture into the prepared pan. Bake 45-50 minutes. Remove from oven and allow to cool completely. Remove the outside of the springform pan. Slice and place on individual plates. Sprinkle with the powdered chocolate and dollop with mascarpone. Serve with muscat wine if desired. Sometimes I sprinkle a bit of the wine directly over each slice as the flavors blend so perfectly.
Recipe created 2009-07-26.