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1
Place nuts in a food processor and grind until finely ground.
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2
In a bowl beat 1/2 cup of sugar and 1/4 cup of the butter until blended.
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3
Add the egg yolks, one at a time, beating well after each addition.
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4
Mix in the ground nuts, lemon juice, lemon peel and all but 2 tablespoons of the flour.
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5
In a deep bowl beat egg whites with a mixer on high speed until soft peeks form.
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6
Gradually beat in 1/4 cup sugar until the whites hold stiff, shiny peaks.
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7
Gently fold the whites into the yolk mixture.
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8
Spoon the batter into a buttered and floured 9-inch cheesecake pan with removable rim.
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9
Bake in a 350 degree oven until the torte is very lightly browned and the center feels just barely firm to the touch, about 20 to 25 minutes.
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10
To prepare the topping, in a medium sized pot melt remaining 1/2 cup butter over a medium heat.
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11
Add the remaining sugar, flour and nuts.
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12
Stir the mixture until bubbling.
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13
Immediately spoon the toffee topping evenly over hot torte, pushing nuts with a spoon to arrange decoratively.
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14
Return to oven and bake until nuts and topping are slightly more brown, about 15 to 20 minutes longer.
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15
Cool torte in the pan for 10 minutes, then run a knife inside the pan rim to release.
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16
Remove pan rim.
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17
Serve torte warm or cool.
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18
TIP: PAN ROASTING ALMONDS
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19
Spread shelled nuts in a single layer on a baking pan.
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20
Bake in a 350 degree oven, stirring often, until golden, about 15 minutes.
