1 1/2 sticks (3/4 C) unsalted butter

4 large egg yolks

1 whole large egg

3/4 C granulated sugar

1 1/3 C all purpose flour

1/2 C sliced Almonds

1/3 C pine nuts

1 Tblsp superfine granulated sugar

• Preheat oven to 350 degrees.

• Butter and flour two 8” round cake pans, knocking out excess flour.

• Melt butter and cool.

• In a large bowl with an electric mixer, beat together yolks, whole egg and ¾ cup of granulated sugar until thick and pale. Add butter to egg mixture in a thin stream, beating until just combined well.

• Sift flour over mixture and beat until just combined

• Divide batter between pans, smoothing tops and sprinkle evenly with nuts.

• Bake cakes in middle of oven 20 minutes, or until golden.

• Cool cakes in pans on racks 10 minutes. Invert cakes onto racks and turn right side up.

• Sprinkle each cake with 1 1/2 teaspoons superfine sugar. Cool cakes completely.

• Let cakes stand separated by wax paper in an airtight container, overnight at room temperature before serving.

• Cakes keep in an airtight container at room temperature 4 days.

• Serve cakes cut into wedges.

Makes 2 thin 8” cakes

NOTE: It is important to let these cakes stand overnight to bring out their delicate nutty flavor. The tortes have a slightly dry texture and, like biscotti, are best enjoyed with a glass of sweet Italian dessert wine.