Raspberry Torte

• 1/4 cup finely-ground almonds
• 7 tablespoons sugar
• 1 tablespoon cornstarch
• 4 egg whites
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 1/4 teaspoon almond extract
• About 1/4 cup all-fruit raspberry jam

Instructions:

Line a baking sheet with heavy parchment paper. Use an 8-inch cake pan for a pattern and draw two 8-inch circles on the paper. Preheat the oven to 275º F (nice low temperature for meringue!). Mix the ground nuts, 1 tablespoon of the sugar, and the cornstarch. Beat egg whites with the salt using an electric mixer, then add cream of tartar. Beat for a minute. Add slowly the remaining six tablespoons of sugar--very slowly, about a tablespoon at a time, until thick meringue forms. Finally, beat in the extract and fold in the nut mix. Pipe onto the circles and smooth the tops so they are even and flat. Bake about 35 minutes until beginning to look golden but still slightly sticky. Cool on a rack, invert one of them onto a serving platter, and peel the paper off. Spread the circle's top with jam, then top it with the other meringue circle and peel the paper. Cut in 8 wedges and serve.