3/4 cup (180 ml) unsalted butter

2 cups (500 ml) icing sugar, sifted

1 cup (250 ml) ground almonds

1/2 cup (125 ml) unbleached all-purpose flour

1/4 teaspoon (1 ml) salt

7 egg whites, at room temperature

1 tablespoon (15 ml) Amaretto (almond liqueur)

1/2 teaspoon (2.5 ml) vanilla extract

In a medium saucepan, heat the butter until it turns golden brown. Strain immediately through a sieve and let cool.

In a bowl, combine the sugar, ground almonds, flour, and salt. Set aside.

In another bowl, beat the egg whites with an electric mixer until soft peaks form. At very low speed, add the dry ingredients, butter, Amaretto, and vanilla. Cover and refrigerate for about 2 hours. This allows the cake to bake evenly.

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