Almond Cake

• 2 23 cups all-purpose flour
• 1 1/4 cups finely chopped almonds
• Pinch coarse salt
• 1 cup, plus 1 tablespoon unsalted butter, at room temperature, cut into small pieces
• 1 cup sugar
• 2 tablespoons grappa
• Grated zest of one lemon
• 2 tablespoons fresh lemon juice

1. Preheat oven to 350 degrees.
2. Butter a round, 12-inch pie tin with low sides, then flour lightly, shaking out the excess flour.
3. If using an electric mixer, put all the ingredients in the large mixer bowl.
4. Using either the paddle or the dough hook, mix until the dough masses.
5. Wrap a tea towel around and over the top of both mixer and bowl to keep the flour from scattering.
6. The mixture should be crumbly, not smooth.
7. If mixing by hand, use a large spoon and mix all ingredients to the crumbly stage.
8. Empty the mixture into the prepared tin, smoothing the top with a spatula or with your hands.
9. Bake for about an hour.
10. Check the cake after 50 minutes.
11. It should be light brown, darker around the edges.
12. Place on a rack and remove from the tin before completely cooled, after about 10 minutes.
13. Replace on the rack to cool completely.

flour, almonds, coarse salt, unsalted butter, sugar, grappa, lemon, lemon juice

Taken from cooking.nytimes.com/recipes/3096 (may not work)