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This is a recipe for a wonderful Italian Almond Cake that I baked for a
couple of years for a trendy Los Angeles coffee house.

2-1/2 cups whole blanched almonds (or 13 oz. almond meal)
1-1/2 cups sugar
7 eggs
pinch salt
grated rind of one lemon
1 teaspoon vanilla extract
confectioners' sugar to dust cake

1.  If using whole almonds, grind into a fine paste in a food processor.
2.  Add sugar and process to blend.
3.  Place 3 whole eggs and 4 egg yolks in a large bowl, reserving whites.
 Beat with an electric mixer while slowly adding the almond paste.  Mix until
fluffy.
4.  Add salt, lemon rind and vanilla.
5.  Whip the egg whites until stiff but not dry and fold into the mixture.
6.  Butter a 9 or 10 inch springform pan, and line with well-buttered
parchmont (or wax) paper.  Pour the batter into the pan.
7.  Bake in a 350 degree oven for 45 minutes, or until toothpick comes out
dry when inserted in the center of the cake.
8.  Cool.  Turn the cake out of pan upside down into a serving dish, and
carefully remove parchmont.  Dust with the confectioners' sugar.