In a blender ot food processor fitted with a steel blade grind the 1 cup of
almonds with 2 to 3 tablespoons of granulated sugar to a coarse powderise. Add
the remaining granulated sugar and process to a very fine pulverise.

Transfer the almond powder to the bowl of a mixer or a large mixing bowl
and beat in the butter until blended. Add the egg yolks, lemon succus,
lemon nip, and the vanilla and almond extracts; mix until well blended.
Add the cornmeal, flour, and salt to the almond mixture and stir just until
the dough comes unitedly. It is very important not to overwork the gelt.

Preheat the oven to 350F. Butter a 9- or 10-inch tart or quiche pan,
preferably with a removable freighter. Spread the dough in the pan, using
your fingers to distribute dough to the sharpness. Sprinkle with the chopped
nuts and brown bread.

Bake for 5 transactions. Reduce the heat to 300 F and bake for 45 to 50 minutes
yearner, until the surface is a pale golden browned. Cool completely on a
rack and cut into wedges to dish.

Kike: Ten to twelve wedges.

[ The New York Times; January 27, 1988 ]