Spanish Galician Almond Torte (Torta De Almendras Santiago)

1. 1

   Toast the almonds in a preheated 350 degrees oven until light golden brown. Process in a food processor until finely ground.

2. 2

   Beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time. Add the flour, ground almonds and lemon zest and stir just until mixed. Pour into a greased and floured springform pan and bake until a knife blade inserted in the center comes out clean, about 1 hour.

3. 3

   Cool for 15 minutes, then pour the lemon juice over the surface. Remove from the pan and cool on a rack. Dust with confectioners' sugar before serving. Serves 10 to 12.

* Per serving · 4 servings · Values may vary.

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