3/4 c. blanched almonds, finely chopped, not ground
3 c. flour
1 tbsp. + 1 tsp. baking powder
1/2 tsp. salt
2 c. heavy cream
2 tsp. vanilla
1/2 tsp. almond flavoring
2 c. sugar
4 eggs
3/4 c. pignolia nuts (pine nuts)

GLAZE:

1/3 c. kirsch, warmed
1/3 c. sugar

1. Preheat oven to 350 degrees.

2. Butter heavily the two loaf pans, each measuring 9"x5" across the top. Coat the sides and bottom of each pan with the finely chopped almonds.

3. Sift together the flour, baking powder and salt and set aside.

4. Whip the cream into the large bowl of an electric mixer until it holds a shape. Add the vanilla, almond flavoring and sugar. Beat in the eggs, one at a time.

5. At the lowest speed, stir in the dry ingredients. Pour about one quarter of the batter into each pan. Sprinkle each with about 2 tablespoons of the pignolias. Cover evenly with the remaining batter. Smooth the tops. Sprinkle with the remaining nuts.

6. Bake 1 hour, or until the cakes test done. Remove from the oven and brush on the glaze made by mixing the kirsch and sugar together. Let the cakes cool in the pans.