1½ cups sliced almonds
¾ cup plus 2 tablespoons confectioners' sugar*
4 egg whites
¼ teaspoon salt
¼ cup sliced almonds
Preheat oven to 325 degrees. Cut a parchment circle to fit an 8" round cake pan. Set aside. In a food processor fitted with the S blade, process 1 ½ cups almonds and ¾ cup confectioners' sugar until finely ground. Set aside.
With an electric mixer, whip egg whites and salt until soft peaks form. Add remaining sugar and beat until peaks are soft and glossy. Using a spatula, fold in the ground almond mixture in two additions.
Lightly oil the cake pan. Line with prepared parchment. Lightly oil parchment; sprinkle the remaining almonds evenly. Gently spread batter in pan over almonds. Tap pan on counter to eliminate air bubbles.
Bake for 40 to 45 minutes, until golden brown and firm in the center. Cool in pan. Invert onto serving platter.
*You can make your own confectioners’ sugar by processing 1 cup regular granulated sugar with 2 tablespoons potato starch in your food processor until it becomes fine and powdery.