from Ralph's wonderful friend and Italian teacher, Wendy Walsh
"Molly tasting the batter"
Ingredients:
- 1 package (approx. 8 oz) of amaretti cookies, ground up or finely crushed (There is a good, inexpensive package by Musso, you can find it at United Markets in Marin County)
- 7 oz almonds, ground up
- 1-1/3 cup sugar (You can mix the above three ingredients together in a bowl)
- 10 egg whites, beaten to firm peaks
- pinch of baking soda
- pinch of salt
- 6 T cocoa powder
- 6 T all purpose flour
- (Mix the above 4 ingredients together in a bowl)
- 1 tsp almond extract
Directions:
- Preheat over to 350 F
- Butter and flour a 9" spring-form pan
- Beat eggwhites until whites form firm peaks; fold in the ground amaretti cookies, the ground almond and the sugar mixture
- Fold in the baking soda, salt, cocoa and flour mixture. Add the almond extract while folding.
- Turn into the pan and bake for approx 1 hour (possibly less). Middle should spring back to the touch when it is done, but try not to overcook as it will become drier.
- Let cool, remove the spring side of the pan; you can dust the cake with powdered sugar, place it on a plate and decorate it with fruit or whatever you like. It is good served with fruit, or vanilla ice cream or frozen yogurt.