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1
Heat oven to 375F
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2
Butter and flour 8-inch square cake pan; set aside.
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3
Melt butter in small saucepan over medium-low heat.
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4
Cook, stirring constantly, until butter foams and turns a delicate golden color (5 to 10 minutes).
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5
Remove from heat; set aside.
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6
Place flour, brown sugar, macadamia nuts and salt in food processor fitted with metal blade or 5-cup blender container.
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7
Cover; process until nuts are very finely chopped (30 to 60 seconds).
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8
Beat egg whites in large bowl at high speed until foamy.
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9
Continue beating, gradually adding sugar, until glossy and stiff peaks form.
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10
Very gently stir nut mixture into egg whites (DO NOT OVER STIR).
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11
Very gently stir browned butter and vanilla into egg mixture (DO NOT OVER STIR).
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12
Spread batter into prepared pan.
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13
Sprinkle with sliced almonds.
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14
Bake for 35 to 40 minutes or until golden brown and toothpick inserted in center comes out clean.
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15
Cover with aluminum foil during the last 10 minutes of baking.
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16
Run knife along inside of pan.
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17
Cool 15 minutes (Center will sink slightly upon cooling).
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18
Invert onto cooling rack.
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19
Invert again onto serving plate so torte is right-side up.
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20
Sprinkle with powdered sugar.
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21
Serve warm or cool with cherry pie filling and whipped cream, if desired.
