3/4 c. unsalted butter (butter is best)
1 1/2 c. sugar
6 eggs, separated
1 tsp. almond extract
1/2 tsp. grated lemon rind
2 c. farina
2 c. finely chopped almonds, which have been blanched
1 c. all-purpose flour
2 tbsp. baking powder

SYRUP:

3 c. water
2 c. sugar
1 tbsp. lemon juice
1 cinnamon stick
3 or 4 cloves

Cream butter and sugar until very light and fluffy. Add egg yolks, one at a time, beating. Add almond extract and lemon rind. Beat egg whites until stiff. Fold about 1/3 into creamed mixture. Mix farina, almonds, flour, and baking powder until blended. Fold rest of egg whites. Pour into a buttered 9 x 13 inch pan and bake in a preheated oven (300 degrees) until cake is lightly golden, about 50 to 60 minutes. Cool on rack. When cool, cut into 24 squares.