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1
Preheat the oven to 350F.
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2
Butter a 9 inch springform pan and line the base with parchment paper.
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3
Spread the almonds in a single layer on a rimmed baking sheet and roast in the preheated oven for 10 to 12 minutes until the papery skins look cracked.
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4
Allow to cool just slightly and then gather the still warm nuts in a kitchen towel.
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5
Rub the nuts in the towel in a circular motion on a countertop to remove the bitter, papery skins.
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6
There may be some nuts that you need to pick out and rub individually and keep in mind, for this recipe, a bit of the skin left is fine.
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7
Once the skins have been (mostly) removed transfer the nuts to a cutting board and coarsely chop and then set aside.
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8
In a medium bowl, whisk together the flour, baking powder and salt.
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9
Set aside.
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10
Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 to 3 minutes.
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11
Scrape down the beater and bowl with a rubber spatula and add the egg.
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12
Beat until the egg is well incorporated and then add the teaspoon of vanilla.
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13
Combine well.
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14
Add in the flour mixture and mix until just combined and a few dry streaks of flour remain.
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15
Remove from the mix and using a rubber spatula fold in the chocolate chips and almonds.
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16
Transfer the batter into the prepared springform pan and using an offset spatula smooth the batter into an even layer.
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17
Bake until slightly golden 25 minutes or until a wooden skewer comes out clean when placed in the centre of the batter.
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18
Allow to cool completely on a wire rack.
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19
To un-mold, run a knife around the edge of the pan and release the springform ring.
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20
Invert the pastry onto a large plate or platter and remove the bottom of the pan and the parchment paper.
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21
Invert again onto a cutting board to cut into slices.
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22
Top with strawberries and sprinkles if desired!
