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Inn at Ellis River
Jackson, New Hampshire
Brown Butter Almond Torte with Sour Cherry Sauce
In a small saucepan, melt butter over moderately low heat and continue to heat until golden brown with a nutlike fragrance (bottom of pan will have brown specks). Cool butter to warm and stir in vanilla. Preheat oven to 375 degrees. Butter and flour a 9-inch round cake pan, knocking out excess flour.
In a food processor, finely grind whole almonds with flour, 2/3 cup sugar, and 1/2 teaspoon salt. In a large bowl, beat egg whites and remaining 1/4 teaspoon salt with electric mixer until they hold soft peaks. Add remaining 1/3 cup sugar gradually, beating until meringue just holds stiff peaks. Fold in nut mixture gently but thoroughly (batter will deflate) and spread in pan.
Sprinkle top of batter evenly with sliced almonds and bake torte in middle of oven for 35 to 40 minutes or until torte begins to pull away from sides of pan and a tester comes out clean. Cool torte in pan on a rack for 15 minutes, then invert onto rack. Flip torte right side up and cool completely. Serve covered with sour cherry sauce (use canned cherries).
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