Brought to us by Greg
4 eggs
9 oz blanched peeled almonds
½ cup sugar
zest of 1 lemon
½ tsp cinnamon
Butter to grease the pan
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Grind the almonds
Separate the egg whites and beat them until stiff
Combine the egg yolks, sugar, and cinnamon in another bowl
Add them to the egg whites, mix in, and then fold in the almond
Grease or butter tart pans, fill with the batter
Bake at 350 for 15 minutes
Greg Notes – I didn’t have tart pans so I used an oversized muffin pan, seemed to work fine. I ended up baking them for 20 minutes to get the inside of them finished. They will rise while cooking, but will fall again when they come out of the oven. With as much almond as was in it, it didn’t taste that strongly of them.
Makes 7 cakes
