ALMOND CAKE
This is a traditional hard, flat cake like a large cookie, served with ice cream in Italy. It is also served with sweet white wine, such as Vin Santo, at the end of a meal. It is never cut with a knife, but broken into pieces by hand. It is best served the day after baking. The shortbread also keeps crisp and fresh for a long time in an airtight tin box or wrapped in aluminum foil.
Provided by Moira Hodgson
Categories dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter a round, 12-inch pie tin with low sides, then flour lightly, shaking out the excess flour.
- If using an electric mixer, put all the ingredients in the large mixer bowl. Using either the paddle or the dough hook, mix until the dough masses. Wrap a tea towel around and over the top of both mixer and bowl to keep the flour from scattering. The mixture should be crumbly, not smooth. If mixing by hand, use a large spoon and mix all ingredients to the crumbly stage.
- Empty the mixture into the prepared tin, smoothing the top with a spatula or with your hands. Bake for about an hour. Check the cake after 50 minutes. It should be light brown, darker around the edges.
- Place on a rack and remove from the tin before completely cooled, after about 10 minutes. Replace on the rack to cool completely.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 7 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 11 milligrams, Sugar 18 grams, TransFat 0 grams
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