1 1/2 C sugar
3 1/2 C ground almonds
3 tsp almond extract
Prepare a 9 x 9 x 2 inc pan by lining the bottom with waxed or parchment paper. Grease the paper.
Separate the eggs and reserve the whites. Beat the yolks until thick and creamy. Slowly fold in nuts and almond extract. Beat the egg whites until very stiff but not dry. Fold them into the yolk mixture. Pour the batter into the pan.
Bake for an hour at 325° for 1 hour or until done. Cool for 10 minutes, turn over onto a wire rack and remove the paper. Cool completely.
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