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Tarta de Santiago Recipe, a Spanish Almond Cake
- 1/2 pound (1 3/4 cups) blanched whole almonds
- 6 large eggs, separated
- 1 1/4 cups superfine sugar
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 4 drops almond extract
- Confectioners sugar for dusting
Directions:View on Vintage Mixer
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