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

A pinch of salt

1/2 cup (125 ml) unsalted butter, softened

3/4 cup (180 ml) sugar

1 cup (250 ml) ground almonds

2 tablespoons (30 ml) amaretto liqueur

4 eggs

1 package 200 g almond paste

Icing sugar, for rolling

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a 20-cm (8-inch) square pan with parchment paper, letting the paper hang over two sides. Butter the other two sides.

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

In another bowl, cream the butter and sugar with an electric mixer. Add the ground almonds and amaretto and stir to blend. Add the eggs, one at a time, beating until smooth. On low speed, add the dry ingredients. Spoon the batter into the prepared pan. Bake for about 30 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Unmould onto a wire rack and let cool completely.

On a work surface dusted with icing sugar, roll the almond paste into a square about 1-cm (1/2-inch) larger than the cake. With a brush, remove any excess sugar. Cover the top of the cooled cake with the almond paste.

With a sharp knife, cut around the cake to even out the almond paste. Cut the cake into 16 squares.

Place on a wire rack over a baking sheet.

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