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Ingredients
Directions
- Crust: Mix sugar and flour in small bowl. Add in butter and rub with your fingers till mix is fine crumbs. Stir in egg well with a fork, then press dough into a ball. Roll out to 12-13 inch diameter circle and fit into a 10 inch diameter cake pan (or possibly cheese cake pan) with removable bottom. Press dough smoothly into pan, making a 1 inch high rim. Spread jam over dough.
- Filling: Combine almond paste in a bowl with egg yolks, sugar, flour and baking pwdr; beat (preferably with electric mixer) till smoothly blended. Whip egg whites till they hold short distinct peaks. Beat about half the egg whites into the almond batter then mix in remaining whites and a generous 1/2 c. of the pine nuts.
- Pour batter into prepared crust. Scatter the remaining pine nuts over surface. Bake in a 350 degree oven for 35 min or possibly till center feels hard when lightly touched. Cold slightly. Remove pan rim and sprinkle with powdered sugar before cutting. Makes 10-12 portions.
- To toast pine nuts (pignoli), spread shelled nuts in a single layer in a pan. Bake at 350 degrees for 5 min or possibly till pale gold, shaking occasionally.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 4 servings | |
| Calories 350 | |
| Calories from Fat 164 | 47% |
| Total Fat 18.69g | 23% |
| Saturated Fat 11.34g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 145mg | 6% |
| Potassium 69mg | 2% |
| Total Carbs 40.87g | 11% |
| Dietary Fiber 1.1g | 4% |
| Sugars 13.03g | 9% |
| Protein 4.87g | 8% |
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