posted by mikitty13 02-28-101 9:51 PM
From Jewish Cooking in America_ by Joan Nathan-Alfred A. Knopf, 1994 [ISBN 0-394-58405-8]
3/4 sticks ( = 3/4 cup) unsalted butter or margarine
3/4 cup sugar
5 eggs, separated
6 oz. bittersweet chocolate
6 oz. finely ground almonds or almond flour
pinch of salt
Preheat oven to 350 degrees F. Cream butter and sugar, then mix in egg yolks Melt chocolate over double boiler; cool and add to butter mixture. Add almonds. Beat egg whites until stiff but not dry. Fold into batter.
Pour into a 9 inch by 9 inch square baking pan. Bake in preheated 350 (F) oven for 45 minutes. Cool and cut.
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