List of Ingredients
- 1 LB. of almonds, blanched
- 2 CUPS of dry white wine
- 2 CUPS of sugar
- 1 CUP of dry red wine
- cooked grape must
- 2 TBSP. of honey
- 2 CUPS of almond flour
- sugar
- 6 of eggs
- 1 of lemon
- Salt
Method
For the wine-stewed almonds: Place the almonds on a baking sheet lined with parchment paper and roast at 325°F for 10 minutes. Remove from the oven and stew them in a large pot with the sugar, white and red wine, cooked wine must, and honey for about 2 hours and 10 minutes, until the liquid has reduced to a dense syrup.
For the almond cake: Beat the egg yolks with 1/2 cup of sugar and a pinch of salt until they turn a pale yellow. Then mix in the lemon juice and the almond flour, stirring constantly. Beat the egg whites until peaks form; when they start to foam, gradually add 1/4 cup of sugar and continue to beat them to get stiff peaks. Gently incorporate the egg whites into the egg yolk and sugar mixture. Transfer to a round cake pan and bake at 325°F for 40 minutes.
Remove from the oven and let cool. Cut into squares and serve with the stewed almonds.