1 c. toasted blanched almonds
1/4 c. all purpose flour
5 eggs, separated
1/2 c. sugar
1 tbsp. brandy
1 tsp. almond extract
Sweetened whipped cream
Toasted sliced almonds

Heat oven to 350 degrees. Grease and flour 9 inch springform pan. Place almonds and flour in blender container. Cover and blend on high speed until almonds are finely ground.

Beat egg whites in large mixer bowl until foamy. Beat in sugar, 1 tablespoon at a time, continue beating until stiff and glossy. Do not under beat. Beat in egg yolks, one at a time. Beat in brandy and almond extract. Fold in almond- flour mixture.

Pour into pan. bake until top springs back when touched lightly, about 50 minutes. Serve with whipped cream and almonds.