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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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From Sister Angela's Convento de la Purisma Concepcion de Penaranda de Duero Ingredients:
9 ounces almonds, unpeeled |
1 lemon zest |
1 orange zest |
2 tablespoons butter |
6 eggs |
9 ounces powdered sugar |
Directions:
1. Blanch almonds the night before by dropping in boiling water and then plunging in cold water to remove the skins.
2. Let the almonds soak in cold water overnight - dry with a towel.
3. Blanch the zests.
4. Grind almonds in food processor - gradually add the zests.
5. Preheat over to 450.
6. Grease spring form pan (13 diameter) with butter and dust with flour.
7. Separate the eggs.
8. Beat egg yolks with sugar and remaining almonds.
9. Beat egg whites until stiff and fold into mixture.
10. Pour batter into pan.
11. Reduce oven temperature to 300 and bake for 30 minutes.
12. Let cool on rack.
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